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Menu Plan for the week of June 28, 2013:  Monday's Recipes

Picnic Chicken and Avocado Salad

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

     Clean out the fridge day: you may have enough leftovers.... If so, just save this for another day.  If not, here's a lovely cold salad to have with whatever is left.  We had it on a bed of lettuce, but often have it stuffed into Pita halves for a picnic when we are off for a day of bike riding.

Picnic Chicken and Avocado Salad

Total time: 25 minutes
   I often throw an extra chicken breast or 2 on the grill so I have them on hand to make salads in the summer. You can chop everything very finely for a sandwich filling or leave it chunky to layer on lettuce.  

Picnic Chicken and Avocado Salad Ingredients: 


Italian Picnic Pasta SaladItalian Picnic Pasta Salad

Total time: 2 minutes




Creamy Cucumber SaladCreamy Cucumber Salad

Total time: 2 minutes



Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, barbecue grill or skillet
Turn on / light barbecue grill if using
Brush Teriyaki sauce on chicken
Cook chicken
Slice / chop water chestnuts, put in bowl

Slice / chop celery, add to bowl
Snip chives, add to bowl
Turn chicken
Make dressing
Cube avocado
Remove chicken, cut into chunks, add to bowl
Add dressing to chicken mixture, stirring gently
Serve or refrigerate for later

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