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Chicken Salad Stuffed Avocados

From Natalie:

I had been trying for months to get my God mother and a few cousins to my home for lunch.  It seemed, with crazy schedules, it was taking forever to make it happen.  We picked a date and made it work!  We had a wonderful afternoon.  I served this dish for lunch. I had seen a similar dish at a restaurant I had eaten at recently.  I made a few changes and liked this version better.  The girls loved it too!

Ingredients:

  • 1 whole chicken
  • 1 cup mayonnaise
  • 1 granny smith apple
  • 4 oz. chopped walnuts
  • 1 whole avocado per guest
  • mixed greens
  • grape tomatoes
  • balsamic vinegar
  • olive oil
  • crazy salt
  • ground black pepper
  • garlic powder

(My husband, Bill, cooked the chicken for me on the rotisserie on the grill, seasoned with crazy salt, ground black pepper and garlic powder.  It was cooked perfectly!)

Cut off all of the meat from the chicken, dark and white, into cubes.  Add the mayonnaise (I used 1/2 cup of regular and 1/2 cup of Miracle Whip.  Some people don’t like Miracle Whip, but I think it adds a nice flavor).  Cube the apple and add that with the walnuts to the chicken. Toss.

Put the chicken salad into halved avocados. Each guest  should receive two stuffed halves.  The avocados that I used were very ripe so I left the bottom skin on.  If they are a little more firm, you can skin them entirely.

Toss the mixed greens with balsamic vinegar, olive oil and crazy salt.

For the presentation, I halved a couple of grape tomatoes on each plate, put a serving of the greens and placed the stuffed avocados on top.

Chill and serve.  Enjoy, we did!

 

 

 

 

 

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LOVELY ORZO SALAD WITH SPICY BUTTERMILK DRESSING RECIPE

From a tiny BEACH kitchen:

This salad is made with orzo,  a type of pasta shaped like a grain of rice, and is kicked up a notch with a touch of chili powder and fresh lime juice.  You can use it as a side dish but it is substantial enough to call dinner.  A cut up avocado served on the side rounds out the meal.  Meant to impress.    Bring to a party and listen to the Ooohs and Ahhhhs. 

Ingredients:

      • 1 cup uncooked orzo
      • 1 cup frozen, whole-kernel corn, thawed and drained
      • 12 cherry or 24 grape tomatoes, quartered
      • 3 green onions, sliced
      • 1 (15 oz. ) can black beans, rinced and drained
    • Dressing:
      • 1/4 cup low-fat buttermilk
      • 3 tablespoons chopped fresh cilantro
      • 3 tablespoons fresh lime juice
      • 2 tablespoons light sour cream
      • 2 tablespoons light mayonaise
      • 1 teaspoon chili powder
      • 1/2 teaspoon sea salt
      • 1/4 teaspoon cracked black pepper
      • 1/4 teaspoon ground red pepper
      • 2 cloves minced garlic
    • Optional:
      • 1 avocado, (diced to serve alongside orzo)

Cook orzo according to package directions (Do not add salt).  Rinse orzo. Drain well.

Combine orzo, tomatoes, corn, green onions and black beans in a large bowl.  Toss.

Whisk remaining ingredients in small bowl to make the dressing.  However, do not include the avocado.   Pour the dressing over orzo, corn, tomatoes, green onions in the large bowl .

Chop cilantro.  Add 2 TBSP to large bowl.  Reserve a tablespoon to sprinkle on top of individual plates.

Dice Avocado to serve alongside the orzo salad.

Note:   Can you see the slices made into the avocado pictured below?  Just a few slices in each direction with a sharp knife makes it simple to scoop out the squares of the avocado with a spoon. 

I have heard chefs say to chill your salad plates before serving.  Who can remember? 

Let me know if you added any other types of vegetables to the orzo and how you liked it? ~Sheryl 

Adapted from Cooking Light, May 2011

 

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