Menu Plan for Spring I: Week 13, Day 5


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Chicken, Asparagus and Avocado Salad

Cooking time:  20 minutes for menu           Cooking schedule: see below for instructions

       I used spinach and mâche or lamb's lettuce for this salad, but use whatever looks good in your market.  Add any other vegetables lurking in the fridge, and serve bread or fruit.

Chicken, Asparagus and Avocado Salad

Total time: 20 minutes 
     Quickly blanched asparagus, stir-fried chicken and sliced avocado go together quickly for this simple, spring salad.  Some crusty country bread is the perfect accompaniment.

Chicken, Asparagus and Avocado Salad Ingredients:


Cooking schedule: 20 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, medium saucepan, small bowl, whisk,
salad spinner
Heat water for asparagus
Trim, cut asparagus
Cut cherry tomatoes
Cut chicken
Blanch asparagus

Drain asparagus, rinse with cold water, drain
Heat oils in skillet
Add Teriyaki, chicken, stir-fry
When done, remove from heat
Prepare salad greens
Make vinaigrette
Pit, slice avocado
Assemble salad
Drizzle with Vinaigrette
Serve - bread would be nice...

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: