Monday, August 6, 2012

Cilantro Avocado Chicken Salad

This could be one of my new favorite recipes. You can eat this plain, on a sandwich, in a wrap, and so many other ways. It was such a delicious summer meal. My husband loved it as a sandwich and I loved it just plain. It is such a simple recipe, but boy does it fill you up!

Here are the ingredients:

- 1 rotisserie chicken (evens out to about 3-4 cups of pulled chicken)
-2 large diced avocados
-2 tbsp fresh lime juice (used separately througout the recipe)
-1/2 slice green onion
-3/4 cup finely chopped fresh cilantro
-2 tbsp light mayo
-salt and pepper to taste

How to make the dressing:

Mix the 2 T of mayo and 1 T of fresh squeezed lime juice to make the delicious dressing.

Next dice up the avocado's and toss with 1 T of fresh squeezed lime juice.

Put the chicken in a medium-large size bowl and add the green onion. Pour dressing over chicken and onion and mix well to where it is coated in the dressing.

Next add the avocado and continue mixing.

Lastly, add the freshly chopped cilantro and mix well. You can serve right away or chill and save for later.

Caprese Eggs Bendedict

Not knowing a whole lot about eggs benedict, I told myself that sooner or later I was going to try them. Then I ran across an idea of having them a tad bit healthier, and I was sold. Take out the carbs with the english muffin, add a tomato and piece of cheese, and you have Caprese Eggs Benedict. The most difficult part of this recipe was poaching the eggs, but with practice they will turn out beautiful. This recipe was easy to add, take away, and build it up to the taste you like. Good luck!!!

The recipe includes: 

For the Hollandaise Sauce

- 12 tablespoons of unsalted butter
- 6 egg yolks
- 1/2 cup boiling water
- 2 tsp lemon juice
- pinch of cayenne pepper
- pinch of garlic salt
- pinch of sea salt

For the Eggs Benedict

- 2 eggs poached
- 1 large tomato
- Mozzarella slices
- 1/2 basil lives

In a heatproof bowl over a saucepan with only a little amount of simmering water set the oven to medium heat, and whisk the butter and egg yolks together until smooth

Add the 1/2 cup of boiling water to the mixture, continue whisking.

Heat the mixture until it thickens. ( About 8-10 min)

Remove the saucepan from the heat.

Place the basil on the bottom. Top with the tomato, mozzarella, and poached egg. Top with the delicious hollandaise sauce. 

Whisk the lemon juice, pepper, sea salt and garlic salt. And serve!!!