Avocado Chicken & Salad
Amazingly tasty, this meal was simple and healthy.
A dressing – for the chicken – was made by mixing:
1/4 cup ranch dressing
1/4 of an avocado
1 tbsp. sriracha sauce
freshly cracked black pepper
The avocado was broken down to blend with the dressing. This was left in the fridge covered in plastic while the chicken and salad were prepped. This dressing could definitely be used on your salad, I prefer my salad with a little lemon juice and just used the dressing on my roasted chicken!
I butchered a whole chicken and decided to roast the legs and wings, the rest was packaged up and frozen.
The chicken was rubbed with:
Cracked black pepper
and roasted at 375F for 30 – 35 minutes. I then tossed the chicken in the creamy avocado dressing.
The salad: (so good!)
Onion (very thin slices)
The chopping took the most time, but overall, a very tasty, easy – and healthy – meal!