One of the perks of working at an olive oil shop (besides the 20% discount) is that the customers are always enthusiastically sharing their recipe ideas and insider tips with you. Some of the recipes I've heard a hundred times (responding with the nod and smile and "wow how did you ever think of that!"), and some make me want to rush to the grocery store to pick up the ingredients on my way home. This recipe fell into the latter category...
Avocado, Goat Cheese & Grilled Chicken Salad
Serves: 2 mildly hungry people
Ingredients:
4 sizable handfuls of arugula
1/2 of a ripe avocado
3 Tbsp champagne orange rice vinegar (employment perk)
2 chicken breasts, grilled
As many hunks of goat cheese as your heart desires
Lots o' Trader Joe's Pumpkin Spiced Pumpkin Seeds (!!!)
Salt and pepper
Directions:
As you may have noticed from the rather unscientific ingredient list, this recipe is hard to ruin and easily customizable. Follow your heart!
But if you need some guidance...
The base: Mash the avocado in the bottom of a large bowl. Add the vinegar, salt and pepper and mix well. Toss in the arugula and stir until well coated.
The base: Mash the avocado in the bottom of a large bowl. Add the vinegar, salt and pepper and mix well. Toss in the arugula and stir until well coated.
The toppings: Top with a sliced grilled chicken breast (salmon or crab cakes would also be delicious), pumpkin seeds (or any nut), and crumbled goat cheese.
EAT!
I served this with the wine, pictured below. Not too shabby at all.
And may have indulged in these treats from Amelie's French Bakery for dessert... I shared! Balance, folks.
And now back to my regularly schedule programming of study, study, study.
- 2 tests down (Community Nutrition + Anatomy & Physiology)
- 2 quizzes down (Food Comp Lab and Food Comp)
- 2 tests to go (Research Methods and Food Comp)
And then FALL BREAK! Light at the end of the tunnel!
Good luck with your last two tests! And this salad sounds amazing and super easy (thank you TJ's!)
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