Tuesday, April 17, 2012

Chicken and Avocado Lettuce Boats With Buttermilk Dijon Dressing

Picture of Recipe of chiken and avocado lettuce boats on white Plate

Sometimes, in the bleak mid-winter when absolutely nothing is in season, you absolutely have to have a salad. Here, in the Southeast of United States, certain foods, no matter what the time of year, always come from elsewhere, foods like avocado, lemon and olives. So, why not take all of these out-of-season ingredients and toss them with a great from-the-pantry dressing? If you can't find decent tomatoes, use red bell pepper instead, for color and crunch. Close your eyes, take a bite, and you'll forget all about season.


For the dressing:
1/2 cup plain nonfat yogurt
1/4 cup buttermilk
1 Tbsp fresh lemon juice
1 tsp capers, chopped
1/4 tsp agave nectar
1/2 tsp rice vinegar
1/2 tsp Dijon mustard
1 Tbsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper, or to taste
For the salad:
2 cups diced cooked chicken breast (I use rotisserie chicken from the grocery store)
1 avocado, peeled and diced
1/2 large green bell pepper, diced
1/2 cup diced cucumber
2-3 plum tomatoes, diced, or 3/4 cup of cherry tomatoes
Handful of black olives, cut in half
Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
1/2 cup crumbled feta cheese
Romaine lettuce leaves


In a small bowl, whisk together all of the dressing ingredients, and set aside.
Meanwhile, add the chicken, avocado, cucumber, green pepper, cucumber, tomatoes and olives to a mixing bowl. Toss in a few tablespoons of chopped dill, and as much of the dressing as you like. Stir everything well, then fold in the feta cheese. Pile salad into the lettuce leaves.
Serve at room temperature, garnished with additional dill fronds.

Serves 4.

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