Tag Archives: avocado

Lime-Cilantro Chicken with Avocado Salsa

There are some nights when I like to keep my life (and my dinner prep!) really, really easy. But even on those nights, I don’t want to sacrifice flavor…or texture…or the satisfaction of really fresh ingredients. I just want something that delivers a filling, fresh, simple meal without a lot of hassle. This is for one of those nights.

The photo and recommendation from Cooking Light (where I found the original version of this recipe) pairs this chicken with saffron rice. Just to mix things up, I plated it over a bed of grilled slices of red potato instead (see recipe below). Either way, you have a complete meal in less than half an hour so you can catch up with your family at the table instead of while you are cooking!

This recipe really showcases the creaminess of a Hass avocado. If you’ve never worked with a whole avocado before, here’s a guide explaining how to handle it. Separately, if you’ve always shied away from avocados because you’ve heard that they are high in fat or calories, remember that they are composed almost entirely of unsaturated (aka “good”) fat and that 1/4 of a medium-sized avocado is only about 60 calories. Trust me, the texture and flavor that an avocado can add to a dish is well worth those few added calories and grams of “good” fat!

Lime-Cilantro Chicken with Avocado Salsa
Adapted from Cooking Light April 2010 issue
Photo credit: CookingLight.com


serves 4

Chicken:
2 Tbsp. minced fresh cilantro
2 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. olive oil
4 (4-6 oz) boneless, skinless chicken breast halves
1/4 tsp. salt

Potatoes:**
8-12 small red-skinned potatoes, sliced into 1/4″ thick rounds
olive oil
salt and pepper

Salsa:
1 c. chopped tomato
2 Tbsp. finely chopped red onion
2 tsp. fresh lime juice
1 Hass avocado, peeled and finely chopped
sprinkle of salt and pepper

Directions:
Heat grill to medium high.

Combine first 4 ingredients (cilantro through chicken) in a large bowl and let marinate for 3-5 minutes. Remove chicken and sprinkle with salt.

Slice potatoes** and toss with olive oil, salt and pepper. Spread potatoes on a piece of aluminum foil.

Grill chicken directly over medium high heat until cooked through (about 10 minutes). Place potatoes (on the foil) onto grill, turning once during cooking until done (also about 10 minutes).

While chicken and potatoes cook, prepare salsa. Combine tomato and next 4 ingredients in a medium bowl. Add avocado; stir gently to combine.

To plate, arrange 1/4 of potato slices on each dish. Top with a piece of chicken and about 1/4 cup of salsa.

**Note: If you prefer to serve this with saffron rice, simply start the rice when you heat the grill, following package instructions. Then omit the potatoes.

Avocado Salad with Carrot-Ginger Dressing

Photo credit: SmittenKitchen.com

You know that fabulous ginger dressing you’re always served with your small salad at a Japanese restaurant? The one that is so fresh and tastes so amazingly perfect on the few simple greens it’s covering? This is even better than that.

Apparently, it originated in one of Gwyneth Paltrow’s GOOP.com newsletters…and then was adapted by one of my favorite food bloggers (whom you can check out at SmittenKitchen.com) …and now here it is from me to you!

The first time I made this I didn’t have miso in the house – so I used tahini instead. It turned out to be “just okay” – it was a little heavy, not very bright. I was looking for more zing. I didn’t want to give up until I’d tried it as written and I’m SO glad I didn’t! This is really, really delicious. The recipe specifies a combination of vegetables over which to serve it but I’ve been dolloping it on any salad combination I can think up and it hasn’t disappointed me yet. So if you are not an avocado fan, fear not! Use your culinary imagination for the salad itself, but DO try this dressing.

Miso, in case you are wondering, is a traditional Japanese seasoning that comes in a thick paste. You can find it in the refrigerated section of Whole Foods or other grocery stores (usually within the organic section). It is most often made by fermenting soybeans but many other grains can be used as well. Miso soup is eaten daily in most Japanese households and miso makes its way into lots of other foods that are Japanese in origin. And as for this dressing? Don’t make it without it!

Avocado Salad with Carrot Ginger Dressing
As posted on SmittenKitchen.com

Serves 4+

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 Tbsp. roughly chopped fresh ginger
2 Tbsp. sweet white miso
2 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
1/4 c. grapeseed or another neutral oil (I used canola)
2 Tbsp. water

1 small/medium head of lettuce or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered (or cut into small chunks)

Mix the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine is running, slowly drizzle in the neutral oil and water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.