Tuesday, July 13, 2010
Citrus Avocado Chicken Salad on Bell Peppers
This recipe resulted from the aftermath of a trip to Costco: I had 5 ripe avocados and a giant pack of spinach that would both go bad in a day. The family absolutely adored these bell pepper sandwiches!
2 chicken breasts
1 1/2 cup spinach leaves
3 bell peppers
2 tbsp balsamic vinaigrette
Preheat the oven to 425. Place the chicken on a cooking sheet and sprinkle on salt, pepper, and cilantro. Thinly slice 1/2 of your lemon. Cover the chicken with lemon slices and bake in the oven for 20-22 minutes, until it's completely cooked. Thinly dice the avocado, mushrooms, and spinach. Steam the spinach and mushrooms about 5 minutes. Toss in a bowl with the diced avocado. Drizzle balsamic vinaigrette and the juice of the lime and remaining half lemon. Ad salt and pepper as desired. When chicken's complete, remove from oven and create shredded chicken using a fork. Combine the chicken with the avocado salad. Slice the bell peppers into 4 pieces. Put a spoonful of the salad on each piece of bell pepper. Enjoy!