Starting It Off Right

The Week ahead includes our anniversary, a neighbors wedding, and an overnight at the Cherokee "Hard Rock" Casino so we are getting in our greens NOW while we have will power. I made a Warm Chicken Salad with Pears, Sweet Peppers, Green Onions, Toasted Pine Nuts, Croutons, Leftover Roast Chicken (re-heated), and tossed with a dressing (rosemary, lemon juice, sherry vinegar & whole grain mustard). I really do LOVE salads and don't know why I don't make them as Entrees more often. Perhaps a mid-year resolution ;-).... NOW if I just had some Coffee Ice-Cream!

SUNDAY'S NIGHT DINNER

Blackened Chicken with Avocado Sauce and Couscous

   2 Boneless Skinless Chicken Breasts

   ½ Teaspoon of Paprika

   ¼ Teaspoon of Salt

   ¼ Teaspoon of Pepper

   ¼ Teaspoon of Cayenne Pepper

   ¼ Teaspoon of Onion Powder

   ¼ Teaspoon of Cumin

Mix all dry ingredients then coat both sides of the Chicken. I then threw theses on the Gas Grill but could easily do inside as well. Nice Flavor.

I served the Chicken over Couscous and topped with an Avocado Sauce made with Avocado and Greek Yogurt, simply puree. The coolness of the sauce was a nice touch in contrast to the heat of the Chicken. Have a Great Week!