Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share Share Share Share Share
Share Share Share Share

Links to this week's
Menu and Recipes

   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List

chicken pepper salad
 Grilled Chicken, Pepper and Avocado Salad

Fresh Fruit


Menu Plan for the week of July 5, 2013: Day 3 Recipes

Grilled Chicken, Pepper and Avocado Salad

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    Preparation and cooking 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. 

2 chicken breasts, boneless, skinless
1 red pepper or yellow pepper    or half each
1 sweet or red onion
2 tsp olive oil
1 avocado
1 carrot, optional
Lettuce for 2 main meal salads
Marinade for chicken:
1 tbs Worcestershire sauce
1 tbs ketchup
1 tbs red wine vinegar
1 tbs olive oil
1/2 tsp chili powder
1/2 tsp garlic powder
"French" Vinaigrette:
2 tbs ketchup
1 tbs red wine vinegar
1 tsp Dijon-style mustard
1/4 tsp paprika
3 tbs salad olive oil

Chicken:  Make marinade, pour over chicken and set aside.
Vegetables: Clean and slice the pepper into strips. Cut the onion in half and slice thickly.  Put onion and pepper into a bowl, add oil and toss well.  Cook pepper and onion in grill pan (or any old metal pie or cake tin) on barbecue grill for about 10 minutes until they are crisp-tender.  Stir once or twice. Remove from heat.
Cook chicken, 12 - 15 minutes, turning once. When done, remove and thinly slice. Vinaigrette:  Mix ketchup, vinegar and mustard. Slowly add olive oil, whisking constantly. 
Salad: Prepare lettuce and put in large salad bowl.  Slice the avocado.  Slice the carrot into paper thin strips using the vegetable peeler.  Add a bit (2 tbs) of dressing to lettuce and toss well to coat.  Add carrot, peppers and onions, and a bit (1 tbs) more dressing and toss well.  Arrange avocado slices around edge of salad; arrange sliced chicken in center of salad.
Drizzle a bit of dressing on the avocado and chicken and serve, remaining dressing on the side.

Note:  Peppers and onions can be roasted in 400F (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