This salad was fucking awesome and yummy. As a money-crunched gal in the city, I’ve had to seriously curb my restaurant eating (dammit!). One thing I LOVE to eat out are really good salads. I’m not talking that iceberg shit with dry chicken, one grape tomato and a choice of 5 Garden Valley dressings. I’m talking amazing. My favorite it a roasted beet salad, but I have yet to try it homeward bound.
Anyways, I’ve thrown together an amazing and easy recipe for an awesome garlic chicken avocado salad.
Roasted Chicken (I buy a whole roasted chicken and eat it over a couple of days. It’s an easy and yummy alternative to baking or roasting your own chicken at home. The one I bought this time was a roasted garlic chicken)
1 Avocado (you want a softish avocado when you’re shopping. Don’t buy a hard one because it will take days to ripen)
Cherry or grape tomatoes
Newman’s Own garlic and parmesan salad dressing
Salt + Pepper
Stacy’s pita chips or croutons
Wash the lettuce. Even the lettuce that comes “pre-washed,” because people are big fat liars. (Do I need to say ‘put lettuce on a plate’? Do it.) Dice up however much cucumber and red onion you want, throw it on top of the romaine and put the rest in a bag or container for other meals. Throw on a few grape tomatoes now too.
Cut the avocado in half lengthwise. If you don’t know the 411 on avocados, they have a huge ball in the middle. When you cut the avocado in half, you want to leave the ball in one half of the avocado if you want to save it for later. For some science-y reason, the ball helps the avocado stay fresh longer than without. If you wanna use the whole avocado, don’t eat the ball, for the love of God. Use a spoon to scoop the avocado out, and then dice it up however you please. Throw on salad.
Next, peel some chicken off of the whole chicken and toss on the salad. Pour on the garlic and parmesan dressing and finish with salt and pepper. Then I topped everything off with Stacy’s pita chips or your favorite croutons.
Then, eat your heart out.