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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