Saturday, March 29, 2014

Stir Fry Chicken Asparagus Avacado Medley

     I have always loved recipes and cooking, but my real desire got amped up when I submitted this recipe for the Eagle Holiday Cookbook and made it to PRINT ( 20 years ago) !!!  ... I think just honorable mention... not 1st Place, but hey ...  Actually,  this is now my hubby's favorite dish, and his request for birthday dinners !!! It doesn't get much better than this number, check it out !!!  ;)

Ingredients for Dressing~
2 Tablespoons Lemon Juice
2 Tablespoons EVOO
1 Tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
1 teaspoon chopped jarred garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

     Mix thoroughly with fork and set aside.

Ingredients for Salad~
2-3 avocados, peeled and diced
1 medium zucchini, diced ( I don't peel mine, keep the nutrients)
2-3 Roma Tomato's diced and drained on a paper towel thru out the day
1 small purple onion, diced
1 Tablespoon EVOO
1 yellow onion, chopped
Dash cayenne pepper
16oz sliced mushrooms
2-4 teaspoons chopped jarred garlic
3 pounds boneless skinless chicken tenders
1 pound trimmed and cut asparagus pieces
Grated Parmesan Cheese, to taste
Salt and Pepper, to taste

     Put diced avocado, zucchini, tomato and purple onion in large salad or pasta bowl.  In large skillet, saute' onion, garlic and dash of cayenne til golden brown.  Add chicken and cook thoroughly, then add mushrooms and asparagus til cooked thru and asparagus is crisp tender, breaking up chicken with spatula into bite size pieces.  When finished cooking, dump on top of avacado mixture in pasta bowl, add dressing and mix thoroughly. Top with parmesan, salt and pepper and serve over bow tie pasta if desired for a heartier meal.  Enjoy  ;)

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