Wednesday, October 2, 2013

Chicken, Artichoke Heart, and Red Bell Salad
 over sliced pear and avocado

chicken, artichoke heart, and red bell salad with pear and avocado

I got this pear-avocado idea from Biggie when she had a pear, avocado, and arugula sandwich. A little arugula in this wouldn't hurt at all, hm.

A whole pear and a whole avocado is a lot of food, so I divided the pear and avocado between two bowls for me and the sweetie man.

a can of artichoke hearts
a red bell pepper
three-quarters of 1/3 cup red wine vinegar
1/3 cup olive oil
kosher salt
black pepper
a rotisserie chicken

For two salads:
a pear
an avocado

Slice the artichokes hearts and pepper, and divide between four jars.

Eyeball three-quarters of a third cup vinegar and then measure a third cup olive oil into the cup of a rocket blender, add a pinch of salt and some grinds of black pepper, and whirr it all together. Divide the vinaigrette between the jars.

Divide the breast and thigh meat of the chicken between the jars, saving the rest for snacks and soup.

To serve, slice a pear and an avocado and divide between two plates. Divide a chicken jar, or two jars if you're both hungry, over the sliced pear and avocado.

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