Calif Chicken and Avocado Salad

Timothy Fickett
Bistro Cook

• Romaine as base
• Cucumber
• Avocado
• Spicy Radishes
• Almond
• Goat cheese
• Chick breast
• Strawberries
• Raspberry Vinaigrette
• Mrs Dash

1. Season chicken breast or thigh
2. Put chicken in a hot pan with a bit of EVOO
3. Cut romaine into pieces
4. Put into bowl
5. Toss with dressing
6. Plate to create base
7. Cut cucumber medallions on the bias and fan across rim of plate
8. Slice radishes as thinly as possible and broadcast across salad
9. Halve your avocado and cut into thin slices (cubes if you prefer)
10. Flip chicken
11. Cut strawberries and put in along edge
12. Broadcast sliced and toasted almonds
13. At 165º slice chicken on the bias into strips
14. Put chicken onto the salad
15. Top with goat cheese and then almonds on top