Another day, another new recipe. The weather hit 68 degrees today (crazy!), so tonight’s choice was perfect. I went with another recipe from Rachael Ray’s 30 Minute Get Real Meals; this time her Lime Chicken Avocado Salad. Not a wow for me, but yum-0. On the table in under 15 minutes, Nicholas devoured the chicken by itself, refusing to eat the salad because of the presence of cilantro (silly boy!) and the absence of dressing he could “see.” Cool, crisp, and clean, it doesn’t get much healthier than this one. Since it has cilantro in it, it makes a perfect submission to Kalyn’s Weekend Herb Blogging event, which is being hosted by Pat at Up a Creek Without a PatL this weekend.
It’s been a little while since I introduced you guys to another New (to Me) Blogger on the Block, so tonight we’re heading on over to … Cooking with Anne. Honestly, I don’t know how she does it. She has six kids, with number seven due to arrive in just about two weeks. In addition to lots of good recipes and pantry ideas, she has a fun, regular event, Ready Set Cook, that fans of the now-defunct FoodTV Network show of the same name will appreciate. Go browse her site and check out the deliciously simple recipes – you’ll be glad you did.
On tap for tomorrow … a recap of the Gala Midnight Buffet from our vacation last week. Until then…
A year ago today … Julie Powell and the “boring food bloggers”.
Lime Chicken Avocado Salad
Recipe courtesy of Rachael Ray
5 tablespoons extra virgin olive oil
5 thin chicken breast cutlets (I used tenderloins)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ripe avocado (I used two)
1/2 head iceberg lettuce, shredded
1/2 pint cherry tomatoes, cut in half (I skipped)
1/4 cup fresh cilantro leaves, chopped
Preheat a large skillet over medium-high heat with 2 tablespoons of extra virgin olive oil. Season the chicken breasts with the cumin, coriander and salt and pepper; add to the hot skillet and cook for 2-3 minutes on each side, or until cooked through. Remove the chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow it to cool slightly. Cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit and then scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces. Add to a mixing bowl. To the avocado, add the shredded iceberg lettuce, tomatoes and cilantro. Cut the chicken into thin strips and add to the bowl. Squeeze the juice of the remaining lime over the salad and drizzle with the remaining 3 tablespoons of extra virgin olive oil. Season with salt and pepper and toss to coat. Serve.