Well, the authors of Romance Writers’ Weekly are switching it up this week. We’re each supposed to share our best fifteen minute dinner idea.
Hopefully, you found your way over to my blog from the delightful Gemma Brocoato’s.
I met that lovely lady at Romance Writers of America’s 2014 National conference last week. She’s an absolute sweetheart!
Chicken Avocado Salad
Ingredients:
- 2 cups cooked chicken-chopped. (I buy one from the market already cooked-Yes, I know that’s cheating.)
- Mixed salad greens including spinach. (No iceberg lettuce)
- 1/2 cup sun dried tomatoes or cherry tomatoes
- 1/4 cup Feta cheese
- 1/2 cup halved olives (I like black ones)
- 1 ripe avocado cut into strips
- Several thin slices of red onion. (You can use green onions, if you prefer)
Toss the first five ingredients together in a large bowl. Arrange on a plate and top with onions and avocado. Serve with your favorite dressing. I like low-fat ranch.
Serve with artisan bread or French bread warmed in the oven.
Yum!
I wonder what my dear friend Christy Carlyle is cooking up? Let’s find out, shall we?
