Saturday, November 17, 2012

The Critical Mom's Chicken-Avocado Salad

This one is great served over Thai red rice, but any rice will do.

You will need:
Garlic--several cloves.  (Me, I always think the more the merrier, but at least six)
Boned chicken cut into strips
Olive oil
A red bell pepper or two
A nice ripe avocado
Salt--a Caribbean seasoned salt is good, or Lawry's salt, but any old salt you like is fine.  I like a dash of Mrs. Dash--either the original or the onion blend
OPTIONAL: Tabasco sauce

This recipe is good when you roast the bell pepper, but you can stir fry it with the chicken if you like.  To roast:  cut in half or thirds, put with outer skin up in a pan under the broiler until the skin turns black.  Remove from oven and put in a paper bag for a minute or two.  Take out of paper bag, and peel off the black skin.  Set aside.
Cut the garlic up and mix it in a bowl with the chicken.  Add a little olive oil, stir, set aside.  
In a wok, stir fry the chicken and garlic.  Put in a bowl, add pepper, avocado, sliced tomatoes, stir.  Pour over rice.  Enjoy.

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