Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

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

Picnic Chicken and Avocado Salad
Leftovers

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.  

 Ingredients: 

• 2 chicken breasts
• 2 tbs Teriyaki sauce or marinade
• 1 can water chestnuts, 5oz (150 gr)
• 1 - 2 ribs celery
• 1 avocado
• 2 tbs fresh chives
• 1/4 cup (2oz, 60gr) yogurt
• 1/4 cup (2oz, 60gr) mayonnaise
• 1 tsp sesame seed oil
• 1 tsp soy sauce
• 1 tbs Teriyaki marinade
• Lettuce for 2 small salads or pita halves for sandwiches

 Instructions

• Brush Teriyaki sauce on chicken breasts. 
• Cook on barbecue grill, or sauté in skillet until done, about 15 minutes total.
• Either slice or finely chop water chestnuts and celery. 
• Snip chives.
• Cut avocado into either small or medium cubes. 
• Cut chicken into either small or medium chunks. 
• Put everything into a bowl.
• Mix remaining ingredients (except lettuce) in another bowl. 
• Add just enough to the chicken to make a lightly dressed salad. 
• Serve on a bed of lettuce with the remaining dressing (if any) on the side.
• Or use as a filling for sandwiches (we stuff it into pita halves).

Italian Picnic Pasta Salad

Total time: 2 minutes

 Ingredients:

• leftover salad

 Instructions:

• Remove from fridge and serve

 

Creamy Cucumber Salad

Total time: 2 minutes

 Ingredients:

• leftover cucumber salad

 Instructions:

• Remove from fridge and serve

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

Share this:

----------------------

 

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2025 Thyme for Cooking.  All rights reserved unless otherwise indicated