Description

There is no reason to serve a boring lunch when you could make these avocado cups with chicken salad. It's a bit of work, but so worth it.

Ingredients

• 4 skinless chicken breasts
• non-stick cooking spray
• 4 bay leaves
• 1 quart low-sodium chicken or vegetable stock/broth (or half of each)
• 2-3 garlic cloves, finely chopped
• 1/2 c. unsalted, roasted almonds, finely chopped
• 1/2 large red onion, diced
• 1/2 bunch asparagus, roasted and diced into small pieces**
• olive oil
• 1/4 c. fresh basil, chopped
• 1/4 c. fresh parsley, chopped
• 2 roasted red or yellow bell peppers, skin removed and diced (recipe below)*
• salt, to taste
• black pepper, to taste
• Mustard Herb Dressing:
• 1/3 c. fresh parsley, tightly packed
• 1/3 c. fresh basil, tightly packed
• 2 T. apple cider vinegar
• 1 T. Dijon mustard
• 1 t. minced garlic
• 1/4 teaspoon sea salt
• 1/4 c. extra-virgin olive oil
• freshly ground black pepper, to taste
• 3-4 avocados, rinsed, pitted, sliced horizontally in halves (leave the skins on them)

Steps

1. Preheat oven to 450 degrees. Line a baking sheet with foil; spray with oil, set aside.
2. To Roast Bell Peppers:
3. Cut peppers in half; remove and discard seeds and membranes. Place peppers on a baking sheet, skin-side up; bake 15 - 20 minutes. When skins are brownish-black, remove them from the oven; immediately place peppers in a large zip-loc bag; close; let sit for 20 minutes or until peppers have time to cool and “sweat”. When cooled, peel the skins off, leaving a moist, wonderfully cooked pepper.