Tuesday, August 19, 2014

Warm Chicken and Roasted Broccoli and Tomato Salad over avocado

warm chicken and roasted broccoli and tomato on avocado

The tomatoes disintegrated more than I wanted this time, I'm giving you the standard recipe below but telling you that I subbed out the red wine vinegar for disintegrated tomatoes and made tomato vinaigrette. Which was very good.

a head of broccoli
a red or yellow bell pepper
a pint of cherry tomatoes
three-quarters of 1/3 cup red wine vinegar
1/3 cup olive oil
kosher salt
black pepper
a rotisserie chicken
avocados for plating

Heat oven to 500 degrees.

Trim and slice the broccoli, dice the pepper, and leave the cherry tomatoes whole. Toss lightly with olive oil and salt in a baking pan. Roast until vegetables are softened and a little bit charred, stirring occasionally, about twenty to thirty minutes.

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.

Take the breast and thigh meat off the chicken, saving the rest for snacks and soup, and cut it up into bite-size pieces.

Add the chicken to the vegetables when they are done, pour over the vinaigrette and toss thoroughly.

Obviously at this point, you can eat the salad over an avocado or whatever. I'm making this for my work lunches, so I divide salad between four jars.

To serve from the jar, heat the jar in the microwave for three minutes—be careful, the jar will be hot—and empty it over a peeled, halved avocado.