There’s a dish at one of the best places to eat in town, but unfortunately it is only on the spring and summer menu, which isn’t out yet. With the extra warm weather this weekend, we decided to try our hand at making the same dish at home. We seriously lucked out. With a few modifications, this recipe is a near exact copy and was amazing.
Avocado Chicken Salad
- 4 avocados pitted and removed from skin
- 1/2 cup diced red onion we used white because it's what we had on hand
- 1 celery stalk diced
- juice from 1 lime (about 3 tablespoons feel free to add a bit more!)
- 1/4 cup cilantro (we left this out but it would have been a great addition)
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt feel free to use a bit more
- 1/4 teaspoon garlic powder
- 3 cups cooked shredded chicken we used three cooked chicken breasts. Oven roasted with chili lime seasoning
- 8 slices sourdough bread we used a pre-sliced loaf of french bread
Roast the chicken in the oven at 375 degrees, spiced with your favorite Mexican seasoning, we like chili lime.
Cook at least 30 minutes or until cooked through.
Dice the onions and the celery in a food processor.
When the chicken is cooked and slightly cooled, shred it with a fork or in the food processor. If you prefer your chicken salad a bit chunky, feel free to dice it instead.
We added the shredded chicken to the food processor and then added the avocados and spices. If you prefer it a bit chunky, just mix everything together in a bowl.
Taste and add lime juice and salt as needed.
When ready to eat, toast the bread.
We brushed both sides with olive oil and toasted each side until browned.
I was starving, so we didn’t wait for this to chill. In the summer, we will definitely chill the mixture for at least 30 minutes. Also, next time we’ll add a bit more cumin and maybe some more lime juice. This would be equally delicious with cucumber slices and bread. If you’d like it a little spicier, feel free to add a jalapeño. We will probably add some serranos from the garden this summer.
p.s. Summer 2016 update: Our toddler adores this dish. we just have to shred the chicken instead of cutting it into chunks and she gobbles it up!
Before the current big hullabaloo over this restaurant, J and I decided to figure out how to recreate our favorite chicken sandwich at home. Mostly because the nearest restaurant to us is more than an hour and a half away. This recipe is so close! With a bag of Oreda waffle fries, it’s almost like you’re there.
2 boneless and skinless chicken breasts
1/4 cup Dill Pickle Juice (we bought the hamburger slices and just used the juice)
1 teaspoon Tabasco sauce
1/4 cup Milk
1/2 cup Flour
1 tablespoon Powdered sugar
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Celery salt
1/4 teaspoon Dried basil
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around. Cut into four pieces, as even as possible. Marinate in the pickle juice and Tabasco Sauce for 30 minutes. Beat the egg with the milk in a bowl. Combine the flour, sugar, and spices in a zip lock bag. Dip the chicken pieces each into the egg on both sides, then place in the bag and shake. Heat the oil in a skillet (1/2 inch deep) to about 345-350, or use a deep fryer (that’s what we did). Remove the chicken from the flour mixture and tap off the excess. Place in the oil. Fry each cutlet for 2 minutes on each side, or until golden and cooked through. If using a fryer, it takes about 5 minutes total. Be sure to check the first couple to make sure they are cooked all the way through. Blot on paper and serve on toasted buns with pickle slices.
So good. It’s very, very close to the original. It just needed to be a touch sweeter, so next time we’ll use a bit more powdered sugar and a touch less pickle juice.
We’ve been eating a home a lot more lately. Which means, when we’re craving specialty food, we have to make it ourselves, while trying to use up the left overs.We had left over onions and green peppers from grilling and decided to try our hand at sweet and sour chicken adapted from this recipe. It was amazing. Right up there with the Kung Pao. Flavorful and even better easy.
3 tablespoons soy sauce
1 tablespoon sherry wine
1/4 teaspoon pepper
1/4 teaspoon garlic powder (you can use fresh too)
1/4 cup cornstarch
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 cups vegetable oil
1 (15 ounce) can pineapple chunks (we used a bigger can and be sure to save the juice!)
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup ketchup
1/4 cup vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
Mix together first 6 ingredients. Add chicken; coat well. Heat oil in skillet over medium-high heat. Fry chicken until lightly browned (we skipped this since we velveted the chicken). Removed chicken; drain. Drain pineapple, reserving liquid. Add enough water to juice to make 1 cup (if you used a larger can of pineapple, you should have one cup of juice from the can and won’t need the water). Add the cornstarch, mixing well. Combine pineapple juice mixture and next 4 ingredients in a medium saucepan. Bring mixture to a boil. Stir green pepper, onion and chicken into sauce; cook until thoroughly heated. Serve over rice.
I know what you’re thinking, will this sauce really taste good? It has ketchup for goodness sake! I promise, you it will not only taste good, but be delicious. I like this dish so much better than the one at our favorite local Chinese place. Especially without the breading. One of the secrets is not to cook the green peppers too long. You want them to still be bright green, not dull green. Next time, we might add a dash or two of chili peppers to make it a bit spicy. Yum!