Tuesday, January 18, 2011

Salad season is here!

Did you look at the title and say ummm Cindy salad season is a long way off?  But the Target's clothing section begs to differ. The bikinis are out and situated across from non other than the wool coats! Yup it's time to start thinking about bikini season and therefore salad season has begun.  The hubby and I are in love with a new salad we have come up with.

If you didn't know currently citrus fruits are in season.  I always find it funny that such a bright colors and flavors are in season in the yucky winter.  I guess Mother Nature has her reasons.  So I present to you for your cooking pleasure -

Grapefruit and Avocado Salad with Chicken Milanese

You will need:
a head of Red Leaf lettuce
2 avocados
2 grapefruits
wedge of percorino romano cheese
blood orange olive oil
grapefruit balsamic vinegar
(or Lemon olive oil and Balsamic Vinegar)

Package of chicken tenders ( you need 2 tenders per person)
1-1.5 cups of toasted breadcrumbs
2 eggs
a couple tablespoons of half and half
your favorite spices and herbs
couple tablespoons of olive oil
lemon slices (2 per person)

So here's how you do it:
Wash the lettuce and shred into acceptable sized pieces.  Place in a salad spinner or in a colander to dry.

Cut the top and bottom off of your grapefruits (so they sit steady) then cut around the grapefruit to get the pith (white part) off.  You should be able to see the segments of the grapefruit. Use a paring knife to cut out the segments.  Put the segments into a bowl and put to the side.  Still not sure?  Here's a quick video

Crack eggs into a bowl splash in some milk and beat.  Place breadcrumbs in another bowl and add whatever spices  you like.  I generally add onion powder, garlic powder, salt, pepper, italian seasonings, parsley, and oregano.  

Place two of your chicken tenders between two pieces of plastic wrap and get out your frustrations that's right pound them thin like you want to be thin!  Make sure to try and get them to a uniform thickness. Coat the chicken in the egg mixture then dredge through the breadcrumbs.  Repeat with however many tenders you are doing.  By pounding them out two tenders per person looks like a lot when usually you would eat 4-6 tenders per person!  See already reducing intake but fooling your eyes.

 Coat the bottom of your pan with olive oil and turn up to med high heat.  When the oil starts to ripple its ready.  The chicken cooks about 4 minutes per side (if that).  When its golden brown flip it over.  Place on paper towels to get off excess oil while you finish all of them

While chicken is cooking.  Peel and slice up your avocado.  Here's how

Assemble lettuce, grapefruit, and avocado.  Sprinkle some salt on top and fresh ground pepper. Drizzle a couple tablespoons of vinegar then the oil.  Toss well.  Squeeze lemon over chicken.  Use a vegetable peeler to shave some cheese on the top! Dish out salad place chicken on plate and enjoy some bright flavors in the drab of winter!


  1. And.... now I'm hungry. You're bringing me a plate of this, right? :)

  2. Wow... that's a lot of work for food. It better taste about as half as good as it looks.

    Since you're dropping off a plate for Mo, can you swing by my house too.

  3. Why don't we just have a girls night and you can both come over for some deliciousness. Mo has already tried said deliciousness. It only sounds like a lot of work because I don't know how to summarize steps and have some obsessive compulsive traits that make me want to include every single little step and hence why I have to teach math which is detailed and step oriented or why I couldn't just give a short quick response...