Food Friday

Friday, July 13, 2012

It has been consistently hot here for the last week or so and with that has come smaller appetites and cravings for cool, refreshing food. I found this recipe in a book I've had for ages. I tweaked it so it wouldn't be spicy like the recipe intended. The result was a creamy, satisfying salad.

Creamy Chicken Salad

What you need:

[for the chicken]
2 chicken breasts (boneless, skinless)
5 Tbsp lemon juice
3 Tbsp soya sauce
1/8 tsp pepper
1 tsp dried basil
2 cloves garlic, crushed

[for the dressing]
1 ripe avocado, pitted & peeled
1/2 cup low-fat sour cream
1/3 cup olive oil
1/3 cup lemon juice
1 clove garlic, coarsely chopped
2 tsp Worcestershire sauce
pepper to taste

2 heads of romaine lettuce

How to make it:

For the chicken, lay down a piece of plastic wrap, put the chicken on top and then place another piece of plastic wrap on top. Use the bottom of a small pot to pound the chicken until it is only half the thickness that it originally was. Combine the 5 ingredients at the top of the list (lemon juice, soya sauce, pepper, basil & garlic) in a ziploc bag. Cut the chicken breasts in half and place all of the pieces in the bag. Refrigerate for 30 minutes - 2 hours.

When you're ready to cook your chicken, heat your bbq on medium to high heat. Cook the chicken for a few minutes, flip and then finish cooking. Don't overcook. When the chicken is done, set aside and allow it too cool.

For the salad dressing, place all ingredients in a blender and blend until smooth. Chop the salad and chicken into bite sized pieces and place them in a bowl. Pour about half the dressing over it and mix well. Add more dressing, bit by bit, until it is as creamy as you like and serve!

P.S.- Happy Friday the 13th!

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