Saturday, August 22, 2015

Chicken Avocado Salad

Tuesday 18 August

It was unusual of us to eat the dark meat pieces from Saturday's chicken first, but we were saving the breasts for a lush chicken salad, to be made with three avocados we got from Madison's.  
Today the avocados were ripe and perfect, so we cut them up, threw in all the breast meat plus the chicken picked from the backs and other parts, and tossed it with some chopped red onion, lime juice, salt, pepper, and what little leaves of cilantro we could get from the resprouts in the garden.  
No celery at all, and the avocado made it creamy enough so that it needed very little mayonnaise to bring it all together.

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