Winter, this year, has been strange here in Jersey. We did not get much snow ( I am not complaining about that even a bit!) but we have been getting a lot of rain and gloomy damp days which is making this winter seem especially depressing, weather wise. I say weather wise because indoors it has been spirited, colorful and giggly as we welcomed our baby girl in November. The four year old has been the best big brother and along with my parents, who have been the ‘cannot-be-put-into-words’ blessing one could hope for during such times, it has been a vibrant winter!
My Ma’s home cooked meals have kept our bellies full and our souls fuller. We got to enjoy delectable “Bangali ranna” (Bengali food) every day and it refreshed so many memories from when I was growing up. Hearing them talk fondly of the by gone days has made me appreciate life and all that I had and have a bit more. Nostalgia is a good thing.
Yesterday, I decided to make myself a salad for lunch simply to see if I remembered how to! And I kid you not when I say this because I have not had anything to do with the kitchen (except for baking a couple of cakes and brownies) for these past five months and now that the time has come for my parents to go back to Kolkata, Neel and I will have to fend for ourselves! And salads are going to be my go-to stuff for lunch. So, I made a chicken avocado salad that turned out to be pretty good and I am sharing that with you today. This is a simple salad and I am sure you have had this or a version of this more than once!
- 4 cooked chicken tenders, chopped. (you can use 2 medium chicken breasts, or 1 big too).
- 1 ripe avocado, pitted and diced.
- 1/2 cup roasted corn (I used from the can).
- 1/2 cup of finely cut red peppers.
- 1/4 cup finely cut yellow onions (You can use either red or yellow…I did not have the red ones).
- 1/2 cup cherry tomatoes
- 1/2 cup olives (pitted)
- About 2 cups of spring mix.
- 2 tbsp of freshly squeezed lemon juice (you can use lime juice too).
- 2 tbsp Olive oil.
- A handful of walnuts
- 2 tbsp ranch dressing (optional)
- Salt and Pepper to taste
Putting it together:
I cooked the chicken tenders on stove top in a little bit of vegetable oil (I had marinated the chicken tenders for about 15 minutes with a little bit of salt, 1/2 tsp of paprika, 1/4 tsp of garlic powder, 1 tsp of lemon pepper powder and 1 tsp of olive oil. I sprinkled a bit of flour on the chicken right before cooking…it gives a nice brown coating). And then after it cooled down a bit, I chopped it up and put it along with all the other stuff in my big brown salad bowl and chomped it up while cradling a semi sleeping 3 month old!
Easy- peasy lemon squeezy!
P.S. I had it today with a raspberry vinaigrette dressing instead of ranch and it tasted even better. You can also add chopped walnuts if you want ( I added this to the list of ingredients).