So preferred way to cook chicken is always on a grill. I love grilling meat, but sometimes you just can’t do that. I put the butter and the garlic in a skillet and sautéd that for a minute, then added the chicken. I think I got some really nice color on the chicken. It turned out delicious.
This is a fresh yummy quick and easy salad. I make it a lot when I have left over cabbage to use up. I mean, do you ever need a WHOLE head of cabbage for something. I tried green cabbage this time and it was really good.
Make sure your avocados are ripe. My son lived in Guatemala for 2 years and he is the absolute best and picking out avocados. He can literally pick one up and say, “This one is ready now, this one will be ready in 2 days.” Are you kidding me!!! He says secret is to feel it. I mean, we all gently squeeze them. You don’t want it to be really squishy like a bruised peach, but you don’t want it hard like a rock. You will get the FEEL for it! LOL!
Chicken with Fresh Salsa Salad
Ingredients
- 2 Chicken Thighs or your favorite piece of chicken
- 1 Clove Garlic
- 1 T. Butter
For the Salsa
- 1 Avocado Diced
- 1 Tomato Large, Diced
- 2 C. Cabbage chopped
- 1/4 C. Cilantro Fresh, Chopped
- 1 Juice of Lime
- Sea Salt To taste
Instructions
For the Chicken
- In a skillet, Mince clove of Garlic and put in the butter (Olive Oil may be substituted for Butter) Saute for a minute then add your chicken
- Cook Chicken on Medium Heat. Brown on one side, then turn over and brown the other side.
For the Salsa
- Dice the Avocado, and tomato and put into a bowl. Add the chopped Cabbage.
- Chop the cilantro and add to the bowl.
- Juice 1 lime and pour over into the contents of the bowl
- Mix thoroughly, Add Salt to taste. Stir again until evenly coated.
- Spread out on the chicken and enjoy!
Notes
