Three Naturally Amazing Summer Salads
AVOCADO CHICKEN SALAD
… better known in my country, Venezuela, as "reina pepiada". This perfect, magical combination is one that I grew up with (usually with steamy, fluffy corn arepas). Buttery avocados at their ripest, shredded chicken breast and a little mustard for a kick -- three ingredients, one healthy, delicious dish. I used half of an avocado from my sister's tree; that thing yields football-sized ones every summer, the large, green kind and in my opinion, the butteriest of them all.
Ready in: 30 minutes
2 boneless, skinless chicken breasts (about 6-8 oz each)
1 cup diced avocado
1 tablespoon French's Yellow Mustard
1. Cook the chicken breast in a large pot of salted, boiling water until cooked through. To shorten the cooking time, cut the chicken breast into small pieces cooking. Remove the chicken from the pot and allow to cool. Use a fork or your fingers to pull apart the chicken, set aside.
2. In a large bowl, use a fork to mash together the avocado, mustard and a dash of salt and pepper. Add the shredded chicken breast to the bowl and mix until well-combined. Season with more salt and pepper as necessary.
Serving ideas: in a whole grain sandwich or wrap, or over mixed greens. This is one of those dishes that the longer it fits in the fridge, the more the flavors marry.
EASY EGG SALAD
Ready in: 15 minutes
4 boiled eggs, cooled and peeled
1 tablespoon plain Greek yogurt or low fat mayonnaise
2 teaspoons French's Yellow Mustard
1. In a food processor, combine two whole boiled eggs plus two whites, the Greek yogurt, mustard and a pinch of salt and pepper. Pulse gently until just combined.
Serving suggestions: over whole grain bread or crackers.
MOM's TUNA SALAD
Ready in: 15 minutes
1 6-ounce can white tuna in water, drained
1 tablespoon finely chopped white onion
1 plum tomato, seeded and finely chopped
1 tablespoon Greek yogurt or low fat mayonnaise
1/2 tablespoon French's Yellow Mustard
1 tablespoon fresh cilantro, chopped
In a large bowl, combine the tuna, onion, tomato, yogurt, mustard, cilantro and a dash of salt and pepper until well-incorporated. Allow to cool in the refrigerator before serving.