Tag Archives: Cabot Creamery

Chicken Avocado Salad

This recipe for Chicken Avocado Salad was inspired by those delicious oversized chicken tostadas from Mexico. There was this little “hole in the wall” restaurant that my parents would take us to everytime we visited Monterrey. Tostadas de la Siberia were as I said, oversized corn tortilla tostadas loaded with shredded chicken, fresh guacamole,  mexican crema and sometimes served with thinly sliced tomato. Topped with an extra tostada for scooping and pickled jalapeños on the side.  This was my first time trying Cabot Greek style yogurt  in a chicken recipe. I have enjoyed it in various dip and dressing recipes. The flavor profile is very much like sour cream, so I knew it would be great in this recipe. Besides serving it on a tostada, which is the most traditional  way, you could serve this is in a soft warm corn tortilla. It’s dipped in hot oil just to soften the tortilla and then, filled and rolled like a hearty flauta or taquito. The corn tortilla whether soft or crunchy  pairs well with this chicken, avocado  and crema flavors.

 

Mexican Inspired Chicken Avocado Salad

Chicken Avocado Salad
Ingredients
 4 1/2 to 5 cups cooked chicken, shredded
*I used both breast and thigh meat that was previously cooked  on the grill
3 roma tomatoes, diced, optional, but tasty!
2 avocados, diced or mashed
2 tablespoons pickled jalapeños, minced
1 to 2 tablespoons of brine from pickled jalapeños
1/3 to 1/2 cup red onion, finely diced
1 to 2 cloves garlic, grated
Juice of 1/2 lime
1 full cup plain Greek yogurt
salt to taste
Fresh cracked pepper to taste

Chicken Avocado Salad

 

Chicken Avocado Salad~Cabot Greek YogurtDirections

Combine all of the ingredients. Taste for salt and pepper. Cover and chill until ready to serve. Serve over a salad, with tostadas, soft corn or flour tortilla(wrap), saltines or with crusty rolls. Yields up to 6 to 8 servings.

Chicken Avocado Salad

The image below shows you exactly how it is typically served in the restaurants in Mexico.  If you wanted to serve a more authentic version, use mexican crema instead of yogurt and serve in layers as shown. For easy serving, you could also mix it all together when serving in a potluck or picnic setting.

*Click onto picture to go directly to tripadvisor site.

http://www.tripadvisor.es/LocationPhotoDirectLink-g40044-d2432506-i66160757-Pollo_Regio-Bossier_City_Louisiana.html
Picture courtesy of: http://www.tripadvisor.es/LocationPhotoDirectLink-g40044-d2432506-i66160757-Pollo_Regio-Bossier_City_Louisiana.html

 

Chicken Avocado Salad

 

Candy Cupboard Cookie Bars

Candy Cupboard Cookie Bars. For this recipe, I literally used all the bits and pieces of leftover chips,  dried cherries, toasted coconut and toffee bits in my cupboard. I always say that my best recipes are the ones that are spontaneous. Take a basic cookie formula and just start adding in some bits and pieces of leftovers to create a delicious treat. And with the added unsalted butter from Cabot, these cookies were a big hit with my husband and his co-workers. Recipes such as this challenge your creativity in the kitchen, something that I really enjoy. 

Candy Cupboard Cookie Bars

Candy Cupboard Cookie Bars

Ingredients
2 1/2 cups flour, sifted
1 teaspoon baking soda
1/2 tablespoon espresso powder
1 cup Cabot unsalted butter, room temperature
1/2 cup sugar
3/4 cup light brown sugar
1 teaspoon salt
2 teaspoons vanilla bean paste
2 large eggs
Add-Ins
1/2 cup dark chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup dried cherries
1/3 cup toasted coconut
1/3 cup mini dark choc. chips
1/4 cup toffee bits
turbinado sugar

Cabot's unsalted butter always makes for some tasty cookies!
Cabot’s unsalted butter always makes for some tasty cookies!
A mix of my favorite cookie add-ins.
A mix of my favorite cookie add-ins.
Not only for cookies, this combo would be great for a Chocolate Lovers Candy Bark.
Not only for cookies, this combo would be great for a Chocolate Lovers Candy Bark.

Candy Cupboard Cookie Bars

Tips~An empty baking pan pressed up against the parchment paper will help keep the dough in place while baking.

Directions

1. In a  bowl, sift the dry ingredients, flour, baking soda and espresso powder. Set aside. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Spray or grease with butter or oil, set aside.

2. Cream the butter with both white and brown sugar for 2 to 3 minutes. Mix in the salt, vanilla and one egg at a time.

3. Gradully add the flour mixture into the wet ingredients. Fold in chips, cherries, coconut and toffee bits.

4. Spread  the cookie dough onto a lined baking sheet, and form an 11X9 rectangle. Push down and up against the edges making sure the dough stays on the parchment paper. If the baking sheet has room to spare, use a smaller baking dish pressed up against parchment paper to hold it’s shape during baking. Sprinkle some turbinado sugar over the top.  Bake at 350 for 23 to 25 minutes.

5. Remove from oven and let cool before slicing into 24 cookie bars. Store in an airtight container for 3 to 4 days.

Candy Cupboard Cookie Bars

Tips~ You could use a baking dish as well. Just make sure the dough is no more than an inch thick before baking.

Candy Cupboard Cookie Bars