The wonderful thing about living with seasons is that even though the summer is ending and the tomatos won't be nearly as good for months now, there are stews, briskets and other things to look forward to. So here's a last hurrah, an easy summer dinner, and a great excuse to grill a few more chicken breasts.
Chicken and Avacado Salad
The only essentials here are the chicken breast and the avacado. Our grocery store marks the ripe avacados with a sticker, but if you may need to plan just far enough ahead to buy an avacado.
If you're going to grill some chicken anyway, buy a few extra pieces and some avacado. A dayr two later, take out that grilled chicken breast, slice it over a salad (you don't even need to heat it!) and slice the avacado. Add whatever salad mixings you have on hand (celery, carrots, pine nuts, rasins or dried cranberries or cherries, sunflower seeds, hardboiled egg, cucumbers etc.) and dress with a basic vinagrette.
Voila - the easiest summer dinner ever.
Tip: to prepare the avacado, slice around it lengthwise and twist the two halves apart. Take your big knive and wack the blade into the pit - not too hard, not too soft. It'll stick. Twist the knife gently and the pit will pop out, stuck to the blade. Pull the pit off -use a towel to grab it - they're slippery! With the avacado halves sill in the skin, make slices with the tip of your knife but don't cut through the skin. Then take a big spoon and scoop out the slices. Pretty. Easy. Neat. Squirt a little lemon juice or vinegar over the avacado to keep it from turning brown.
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