Green seems to be the theme of this post.
The only plate I had clean to use for my ingredients was my green one, and then everything on the plate was green, and then the chicken salad was green from the avocado dressing, and I wondered if it was a green overload. . .and then I realized I was giving it way too much thought.
So green it is.
I really like this week's cookbook. Most of you know I'm a Type 1 diabetic. Really, I should be doing the low-carb thing more often then I do. I just really love bread, you know? But the recipes I made out of this cookbook make me think I could maybe stand to do low-carb more often.
This chicken salad, when I had it for dinner the first night, I just put it on a bed of lettuce. (Incidentally, it's how I learned Zelda also likes romaine lettuce.)
The next day, I put it on wheat bread to make a sandwich (there's that daggone bread again!) It also made a couple more sandwiches. Or you could just eat it straight out of the bowl. It's versatile that way.
Border Town Chicken Salad
Make 3-4 servings
From 15-Minute Low-Carb Recipes
1 ripe avocado
1/2 cup plain yogurt (I used Greek yogurt)
1/4 cup olive oil
1 Tbsp. lime juice
1 clove garlic, crushed
1/2 tsp. hot sauce, plus more for flavor
1/4 tsp. salt, plus more for flavor
1 batch Guacamole Dressing
2 cans chicken (or 2 cups diced, cooked chicken)
3 stalks celery, diced
3 Tbsp. chopped cilantro
6 scallions, diced
To make the Guacamole Dressing:
Cut the avocado in half, remove the seed, and place in a food processor.
(NOTE: I didn't have access to a food processor when I made this, so I put it in a bowl and used a stick blender.)
Add the yogurt, olive oil, lime juice, garlic, hot sauce, and salt. Blend until smooth. Add more hot sauce and salt to taste.
To make the salad:
Mix everything together.
Mix with guacamole dressing.
Taste to see if you need more salt and/or hot sauce, and add those to taste.
Serve on lettuce or as a sandwich. Or just grab a spoon.