Paleo BLT with Chicken & Guacamole

Romaine lettuce, guacamole, tomatoes, leftover chicken and bacon…that’s what’s for lunch!! How easy is that???

INGREDIENTS:

• homemade guacomole or store bought
• sliced tomatoes
• leftover chicken
• leftover bacon…or just made
• romaine lettuce leafs to use as “vessels” instead of bread
• add whole green onion, peppers…whatever you have in the fridge!!

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The Avocado…Good Enough to Stand Alone

A New Twist on Avocado Salad

Serves 6

INGREDIENTS:

• 1 lg shallot, sliced thin
• 2 TBS red wine vinegar
• 1 TBS minced garlic from jar or 1 garlic clove, minced
• ½ tsp mayonnaise
• Salt & pepper
• 5 TBS Extra Virgin Olive Oil
• 4 avocados,  cut in half, pitted & cut into ¾ inch pieces , put in a bowl and set aside.
• 12 ounces cherry tomatoes, quartered (red & gold are perfect)
• 3 radishes, sliced thin (or 1-2 cups of peeled jicama cut into matchsticks)
• ½ c chopped “fresh” basil
• 3 oz feta cheese (optional)

DIRECTIONS:

1. Place sliced shallots in 2 cups of ice water (with cubes) and let stand for 30 mins.  Drain, pat dry with paper towel and put aside.
2.  In a bowl, whisk together vinegar, garlic, mayonnaise, ¼ tsp each of S & P until mixture appears  milky and no lumps.  Whisking continuously, slowly drizzle in oil. The dressing should be thickened by the continuous whisking and do taste to see if it is too tart.  If too tart, add more oil.
3. Take the bowl with the Avocado’s, add 2 TBS of the dressing and ½ tsp salt and “GENTLY” toss and put on individual plates.
4. Toss the chilled shallots, cherry tomatoes, radishes and basil with the remaining dressing.  Spoon this mixture over the plated avocados and serve immediately.  If you choose to use the Feta cheese, put it on top and then serve.

This recipe was taken from the latest issue of Cook’s Illustrated and it was DEEE Licious!!!

A Cobb Salad Pizza?? Seriously??

Cobb Salad Pizza

Ingredients

• 1  (11-ounce) can refrigerated thin-crust pizza dough
• Cooking spray
• 1/4  cup  (1 ounce) crumbled blue cheese, divided
• 1  tablespoon  extra-virgin olive oil
• 1  tablespoon  balsamic vinegar
• 1/4  teaspoon  black pepper, divided
• 3  slices smoked bacon
• 8  ounces diced chicken from rotisserie chicken
• 1/2  cup  roma tomatoes, seeds removed and diced
• 2  tablespoons  chopped red onion
• 2  cups  lightly packed mixed baby greens (or any greens you want)
• 1  avacado peeled and diced

Preparation

1. Preheat oven to 425°.

2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons blue cheese. Set aside.

3. Combine oil, balsamic vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.

4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture.

5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Compliments of Cooking Light!