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Menu Plan for Spring II: Week 6, Thursday

Spinach Salad with Chicken, Quinoa and Avocado

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

     Fresh spinach is at it's peak in early spring.  The chicken can be cooked on the barbecue or quickly sautéed.

Spinach Salad with Chicken, Quinoa and Avocado 

Total time: 25 minutes
       I like to add a bit of carbohydrate to my salads, to round them out and make a full meal.  Quinoa has become a favorite addition.  It cooks quickly, adds a nutty flavor, and is so outrageously healthy.  If you can't find it, substitute brown rice (quick cooking) or couscous.  Or leave it out.   The same with the nuts - I add them because they're good for me... And I love them

Spinach Salad with Chicken, Quinoa and Avocado Ingredients:

 Instructions:

Note:  We only used about 2/3 of this - but we like lightly dressed salads. 

Cooking schedule: 25 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
whisk, small bowl, large salad bowl, small saucepan,
lid, 1 baking dish for marinating, salad spinner,
Barbecue grill or broiler or large nonstick skillet

Turn on/light barbecue grill if using
Pour marinade over chicken
Start to cook quinoa
Start to cook the chicken if using barbecue
Tend the spinach or greens: wash, spin dry
Make vinaigrette

Turn chicken - or stir-fry if not using barbecue  
  Pause while stuff cooks
Fluff quinoa
Snip herbs if using fresh
Put spinach, herbs in bowl
Add some vinaigrette, toss
Add quinoa, toss
Slice, cube avocado
Remove chicken, slice if needed
Add chicken, avocado, walnuts to salad
Gently toss, adjust vinaigrette
Serve