Avocados done by Tracy

When we were given avocados for the first week I knew I needed to do our salad. We love the avocados here on the island and besides just eating them plain this it what we do to them. I hope you enjoy!

I didn't write portions, because it just depends how big you want your salad. I also make lots of the bean mixture so we can have burritos the next day. I forgot that sometimes I add corn to the salad as well. You can leave something off or add what you want, this is just how we like it. 

Cook the rice. Heat the tomatoes and beans (corn too if your adding it) in a large pot. I drain the beans but leave the juice from the tomatoes otherwise its a little watery.

Place tortilla in a large bowl. Sorry our bowls aren't cute, hey one isn't even a bowl!

Add chopped lettuce,

rice,

hot bean mixture,

cheese,

onions (I grilled them this time, but raw is good too).

Finish off with avocado, sour cream, ranch and hot sauce.

                           

Eat 'til its gone! Easy!

Coconut Chicken & Warm Honey Vinaigrette Salad

This turned out very yummy! We loved it. I added more veggies in my salad, but the rest of the recipe I followed verbatim.  It's nice and healthy too! Enjoy!

Here are your ingredients:
6 (about 12 oz.) chicken tenderloins
6 Tbsp. shredded coconut
1/4 cup panko bread crumbs
2 Tbsp. crushed Cornflake crumbs
1/3 cup egg whites
Pinch of salt
Olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 small cucumber, sliced
Vinaigrette
1 Tbsp. oil
1 Tbsp. honey
1 Tbsp. white vinegar (or balsamic)
2 tsp. dijon mustard

Whisk all vinaigrette ingredients and set aside.  Preheat oven to 375 degrees F.  Combine coconut flakes, panko bread crumbs, Cornflake crumbs and salt in a bowl.    Put egg whites  in another bowl.

Lightly season chicken with salt.  Dip the chicken in the egg, then in the coconut crumb mixture.  Place chicken on a cookie sheet lined with parchment paper or non-stick foil for easy cleanup.  Lightly spray with olive oil spray and bake for 30 minutes turning halfway (15 minutes each side), or until chicken is cooked through.

Place 2 cups baby greens on each plate.  Divide carrots and cucumber evenly between each plate.  (and add more veggies if you want) When chicken is ready, slide on on top of greens.  Heat dressing in the microwave a few seconds and divide equally between each salad; a little over a tbsp each.

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

I feel like I'm cheating because I didn't find this recipe. I had it at Crystal Durrant's house and it was so good I had to share. I made it last night and it is super easy. Hope you all enjoy as much as I did. Check it out here.