Calisthenics cook Book
Avocado Salad w/ Chicken or Steak
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This meal is quick and ideal when you have some leftover meat from the previous night.
Servings = 3 Serving Size = medium bowl Calories = ~350-550 |
Ingredients
-Tri-tip or Chicken -Cherry Tomatoes -Apple -Carrots -Avocado -Olive Oil -White Rice Vinegar -Mixed Greens |
Cooking Instructions
1) Place mixed greens into a big mixing bowl.
2) Dice up carrots, apple, cucumber, and cherry tomatoes into favorable sizes and mix into salad.
3) Warm-up leftover steak/chicken in microwave or cook defrosted chicken in oven for 40 minutes at 350° F.
4) Dice steak or chicken into favorable pieces and add to salad.
5) Slice the avocado into as fine pieces as possible by cutting in multiple directions. Once fully sliced, the avocado should resemble guacamole and can be added to the salad
6) Finally, add little bits of olive oil and white rice vinegar, one at a time, and mix the contents of the salad adequately. The avocado should mix with the oil and vinegar to make a green-like paste dressing.
7) Continue adding olive oil and white rice vinegar until each clove of lettuce has enough dressing then serve in a medium bowl and enjoy.
1) Place mixed greens into a big mixing bowl.
2) Dice up carrots, apple, cucumber, and cherry tomatoes into favorable sizes and mix into salad.
3) Warm-up leftover steak/chicken in microwave or cook defrosted chicken in oven for 40 minutes at 350° F.
4) Dice steak or chicken into favorable pieces and add to salad.
5) Slice the avocado into as fine pieces as possible by cutting in multiple directions. Once fully sliced, the avocado should resemble guacamole and can be added to the salad
6) Finally, add little bits of olive oil and white rice vinegar, one at a time, and mix the contents of the salad adequately. The avocado should mix with the oil and vinegar to make a green-like paste dressing.
7) Continue adding olive oil and white rice vinegar until each clove of lettuce has enough dressing then serve in a medium bowl and enjoy.