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i make 'mexican chicken' for my dh. its his fave.
i just bake skinless bonesless chicken (seasoned generously with taco seasoning) covered in a generous amount of salsa, then when they are pretty much done i lay sliced avocadoes over the top of them (as much as you want, i usually put like half an avocado on top of each chicken breast), and cover with shredded cheddar and bake until all melty. you can also add corn or black beans under the avocado, which i think i will do when i make this later on this week!
i serve with 'yellow rice' and some other veg like broccoli. for yellow rice i just cook rice in broth and then add some turmeric for colour.
Here, I have a recipe about it, my friend forwarded that to me and you just remind me about it
Avocado and Asparagus Salad----
2 lb of asparagus.
2 medium avocados.
Juice and zest of 1 lemon.
2 tablespoons of olive oil.
2 tablespoons of fresh parsley.
1 tablespoon of fresh coriander.
1 tablespoon of white wine vinegar.
˝ tablespoon of balsamic vinegar.
1 teaspoon of castor sugar.
1 teaspoon of fresh mint.
Salt and pepper, to taste.
Trim off the tough ends of the asparagus, then steam until just tender and bright green.
Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside.
Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus.
For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley.
Add salt and pepper to taste, then pour over the asparagus.
Toss lightly, then spoon into a suitably sized starsol bowl.