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Menu Plan for the week of July 5, 2013:  Sunday's Recipes

Grilled Chicken, Pepper and Avocado Salad
Melon or Peaches

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

      This will use the peppers left from the Kebabs. Use a carrot if you have one in the fridge.  Finish with sliced melon or other seasonal fruit.

Grilled Chicken, Pepper and Avocado Salad

Total time: 25 minutes  
  Grilled roasted peppers and onions, chicken with a barbecue flavor and a 'French' dressing for the salad.  Try to get a sweet onion: Maui or Walla Walla. 

Grilled Chicken, Pepper and Avocado Salad  Ingredients:


Note:  Peppers and onions can be roasted in400F (200C) oven for 20 minutes or sautéed in a skillet until brown.  Chicken can be sautéed in a skillet for about the same amount of time.

Fresh Fruit

Something seasonal - melon, stone fruit, berries

Cooking Schedule: 25 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating, medium bowl,
barbecue grill and pan, or baking sheet and skillet

Turn on / light barbecue grill
Make marinade, pour over chicken
Slice peppers, onions, toss with oil to coat
Start to cook peppers, onions
Make vinaigrette
Prepare lettuce

Start to cook chicken
Mind the onions, peppers, remove when done
Clean, cut melon if having
Turn chicken
Add some dressing to lettuce, toss
Add peppers, onions to salad
Slice avocado, arrange on lettuce
Remove chicken, slice, arrange on salad
Drizzle with dressing
Serve all
Don't forget the melon / fruit

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