November 10, 2013

Curry Chicken & Avocado Salad

1 large chicken breast
plain full-fat yogurt
curry powder
sea salt & black pepper
olive oil
red chili flakes
1 avocado
large handful cherry tomatoes

Just in time for summer picnic season.

Season the chicken breast with sea salt, black pepper, and a drizzle of olive oil. Bake for 20 minutes at 450°.  Meanwhile, peel and chop the avocado* into a bowl and add 2 large spoonfuls of yogurt.  Saute the cherry tomatoes whole in about 2tbs. olive oil over low to medium-low heat, until the tomato skins start to burst. Remove from heat.

Shred or dice the cooked chicken and add it to the avocado, then pour in the tomatoes and any remaining olive oil.  Season to your taste with more black pepper, red pepper flakes, and a liberal dose of the curry powder.  Mix well and refrigerate before serving.

*If you haven’t learned the secret to avocado dicing (it works with mangoes too), cut the avocado in half longways around the pit. Use the blade of the knife to stab the pit and remove it. Holding one half in the palm of your hand and working with a paring knife, carefully cut a grid pattern into the avocado flesh without cutting through the skin. Use your thumbs on the skin side to push the avocado half inside out and cut the avocado cubes off.  Repeat with the other half.

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