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Avocado, Fennel, & Shaved Red Onion Salad
There are endless fad diets you can follow, and depending on who you talk to, each person has their own idea of which works best, but let’s face it- most of these diet plans are pricey, difficult to follow, or lack in realistic long term commitment, which could backfire in the end.
Personally, I have always been a firm believer in a “well- rounded” diet and eat the “not so good for you” options in moderation so I can still enjoy what I am in the mood for, had leftover in the house, looked fresh in the grocery store, or had great reviews on the menu of a restaurant I am dining in.
In allowing myself the luxury of eating a heavier meal on occasion, I do my best to combat my cravings for the remainder of that day or the next with something a bit lighter, and so, I always have my eyes and ears open for light lunch recipes that rise above the basic and monotonous tossed green salad (grilled chicken optional).
One recipe I have found to be light, satisfying, and delicious is my Avocado, Fennel, & Shaved Red Onion Salad, which is perfect this time of year when Avocados are ripe and often times on-sale.
The best part of this recipe is that the ingredients lend themselves to a homemade guacamole, which is a perfect way to re-purpose any leftovers. Simply mash the avocado, lemon juice, and red onion with fresh cilantro, salt, pepper, crushed chili flakes, and a touch of blended oil and you are all set with your dip. Just add salt-free corn chips or fresh vegetable sticks for a fresh, nutritious, and healthy snack!
Avocado, Fennel, & Shaved Red Onion Salad
Prep Time 15 minutesServings 4Ingredients
- 4 Ripe Avocados Pitted and Sliced Lengthwise into 1/2 Inch Pieces
- 1 Fennel Bulb Cored and Sliced Thinly
- 1/4 Red Onion Shaved Thinly
- 1/4 Fresh Lemon Juice From
- 1/4 Cup Blended Oil (Olive/Canola Blend)
- 2 Cups Baby Spinach Leaves
- Salt & Pepper To Taste
Instructions
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Remove stalk from Fennel and remove outer layer, cut in half and remove core from the bottom of the plant. Slice thinly and add to a mixing bowl
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Remove ends and outer layer from the red onion and cut in half. Cut in half a second time and make small shaved knife cuts. Add 1/4 of the onion to your mixing bowl
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Cut Avocado in half and remove pit. Cut each side into 1/2 inch slices and add to a mixing bowl (try to handle the avocado as little as possible to avoid a mushy final product)
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Drizzle oil, lemon juice, salt, and pepper over the main ingredients and gently toss together until well combined. Taste for seasonings or additonal lemon juice. Serve room temperature over a bed of Baby Spinach
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Chicken Francese
When life hands you lemons, make Chicken Francese!
Don’t get me wrong, ordering this at a good Italian restaurant is (almost) always a safe bet, but there is just no comparison to cooking it at home when done properly.
In an era where it seems everyone is into trendy dining and trying new options outside the box, this dish proves that the classics will always prevail and with no exception, belongs in the recipe box of any home chef.
Every time Chicken Francese is served for dinner in my household, it begs the question- why don’t we make this more often?! And a good question it is.
The process of shallow frying is simple- even for a beginner, and the sauce requires little time or effort to put together. Whether you are making this for an intimate date night or a larger crowd, the recipe can be easily be stretched to accommodate a party of any size.
While I highly recommend making this fresh “day of,” if need be, the chicken can be fried a day ahead, which is a definite time saver when preparing dinner for your guests. Let’s face it, whether it be the cooking itself or the cleanup, time always seems to get away prior to entertaining. Or maybe it’s just me?!
Chicken Francese
Prep Time 15 minutesCook Time 45 minutesTotal Time 1 hourServings 6Ingredients
- 6 Boneless Skinless Chicken Breasts Sliced Thin
- 1 Cup All Purpose Flour
- 3 Eggs Beaten
- 3/4 Cup Olive Oil
- 1/4 Cup White Wine Chardonnay
- 1/4-1/2 Fresh Squeezed Lemon Juice To Taste
- 1 Cup Chicken Stock College Inn
- 4 TBSP Butter
- 2 TBSP Fresh Parsley Chopped
- Salt, Pepper, & Crushed Red Pepper To Taste
Instructions
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Clean chicken under cold water and trim off any excess fat. Pat dry with a paper towel and filet each chicken breast into 3 thin slices (pound thinly with a meat mallet if desired, although not necessary).
Season on both sides with salt and pepper and coat with seasoned All Purpose Flour, shaking off any excess.
In a medium/large saute pan, heat Olive Oil over medium heat- being careful not to burn the oil (Olive Oil has a short smoking point and will burn quickly if flame is too high)
Dip Chicken pieces into seasoned beaten eggs (seasoning every layer of the dish will go a long way) and transfer into the frying pan, cooking for approximately 3-4 minutes on each side or until fully cooked through, leaving a golden brown outer crust. If the crust is too dark and chicken is raw in the middle, reduce heat.
Continue the frying process until all chicken is cooked through- adding a little more oil along the way if necessary and layer onto a paper towel lined baking sheet to rest.
Once the chicken is cooked off, add 2 TBSP Butter to the same pan, and once melted, add white wine to deglaze for another 2-3 minutes or until reduced, scraping off any browned bits, which is really the key to this dish.
Once reduced, add chicken stock and fresh lemon juice and bring up to a boil- reduce heat, add remaining 2 TBSP of butter, and simmer for another 5-8 minutes until well blended. Add fresh parsley, salt, pepper, & a few shakes of crushed red pepper, and cook for an additional few minutes until desired consistency is reached.
Dip chicken pieces back into the saucepan in batches to reheat, and transfer onto a serving platter.
Drizzle remaining pan juices over chicken and serve hot over pasta or rice. Garnish with more fresh parsley and lemon wheels.
