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Archive for April, 2012

Brown Butter Cream Cheese Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , on April 26, 2012 | 3 Comments »

Last week we celebrated my birthday. Usually I would make some sort of cake or cupcakes to celebrate, but since I’m following my low-carb diet I decided not to. As the day went on, though, I started thinking about Julia and how she was going to think Mommy’s birthday isn’t much fun at all, with no cake or presents. (I’d already treated myself to a new wallet and had received my other gifts before my birthday.)

That leads us to these cookies. I thought Julia and I could have some fun together after school baking them, and then we put a candle in one after dinner to sing, “Happy Birthday.” So, I made myself birthday cookies, but mainly for Julia since I shouldn’t be eating them (although I did have a taste- it was my birthday, after all).

The cookies are really good, and have more of a cake-like texture than your typical cookie. I think my favorite part is that when you bite into one, you see pretty little flecks from the browned butter throughout the inside of the cookie. Hey, when you can’t eat the food, you have to really enjoy the looks of it. :) Let me tell you it was quite the challenge not to eat one of these as I was photographing the cookies the next day.

One year ago:  Multigrain Rolls

Brown Butter Cream Cheese Chocolate Chip Cookies

Printable Recipe

Makes about 2 dozen large, bakery-sized cookies

Ingredients:

  • 1 cup (2 sticks) butter
  • 4 oz. cream cheese, softened
  • 3/4 cups brown sugar
  • 3/4 cups white sugar
  • 2 eggs
  • 3 1/4 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 cups chocolate chips

Directions:

  1. Melt the butter in a saucepan until brown and set it aside to cool. Be sure to watch it carefully and stir it often to be sure it doesn’t burn.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. Cream the butter, cream cheese, and both sugars together with an electric mixer until smooth. Add the eggs and beat until combined.
  4. With the mixer on low speed, add in the flour mixture and mix until just combined. Fold in the chocolate chips.
  5. Cover the dough and refrigerate until chilled, several hours or overnight.
  6. When ready to bake, preheat oven to 375 degrees F and line two baking sheets with parchment paper. Roll 1/4 cup size balls of dough and place them on the baking sheets. Flatten slightly. Bake for 9-12 minutes, until the edges are golden.

Source: Slightly adapted from Becky Bakes.

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Honey Ginger Pork Tenderloin

Posted in Main Dish, Meat, Pork, tagged on April 24, 2012 | Leave a Comment »

If there’s a choice between pork chops and pork tenderloin in our house, the tenderloin almost always wins. Pork tenderloin stays much more moist- or maybe it’s just me who can’t cook a pork chop without drying it out?- and it’s so easy to prepare either with a simple marinade or dry rub.

In this recipe, the pork is marinated in a delicious combination of honey, hoisin sauce, brown sugar, ginger, garlic, and a few other seasonings. The recipe calls for marinating the pork for at least 8 hours. Unfortunately, I didn’t read that part until about 3 hours before dinner time so my marinating time was much shorter. Even so, the pork was really flavorful, and I’m sure it would have been even better with a longer soak in the marinade.

One year ago:  Banana Espresso Chocolate Chip Muffins

Honey Ginger Pork Tenderloin

Printable Recipe

Ingredients:

  • 2 tbsp. honey
  • 2 tbsp. low sodium soy sauce
  • 2 tbsp. hoisin sauce
  • 1 tbsp. brown sugar
  • 2 tsp. freshly minced ginger root
  • 2 cloves garlic, minced
  • 1/2 tbsp. ketchup
  • 1/8 tsp. onion powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. cinnamon
  • 1 pork tenderloin (3/4-1 lb.)

Directions:

  1. In a small bowl, whisk together all of the ingredients except the pork. Place the pork in a shallow dish or ziplock bag and pour the marinade over the top. Refrigerate for at least 8 hours or up to one day, turning occasionally.
  2. Preheat oven to 400 degrees F. Heat a little bit of olive oil in a skillet over medium heat. Transfer the pork to the skillet, reserving the marinade. Brown the pork on all sides and then transfer to an oven-safe baking dish (or, brown the meat in an oven-safe skillet). Pour a little of the reserved marinade over the pork and bake in oven until pork registers 155 degrees F on an instant-read thermometer. The baking time will depend on the size of the pork tenderloin, between 25-40 minutes. After removing from the oven, let pork rest for 10 minutes before slicing. (The internal temperature of the pork will continue to rise to 160 while it rests.)

Source: Adapted from Elly Says Opa!, originally from Gourmet.

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What I’ve been reading…

Posted in Uncategorized, tagged , on April 23, 2012 | 3 Comments »

Normally I stick to food as a topic for the blog, but I’ve read some great books lately and was in the mood to share. :) Here are a few of my favorite recent reads, and yes, I’ve been doing quite a lot of reading lately! Most nights I read before going to sleep, and I’ve also been doing some daytime reading when my pregnant body calls out for me to put my feet up and rest. I hope you’ll find a book on this list that’s of interest to you, too.

Most recently, I’ve finished The Hunger Games trilogy, by Suzanne Collins. While waiting for my baby boy to arrive, I’ve had some extra downtime to relax, so I was able to finish all three books in about a week and a half. I couldn’t put them down!

What Alice Forgot, by Liane Moriarty, is a fun read about a thirty-nine-year-old woman who loses her memory for the past ten years of her life after a fall at the gym. A lot has changed in the past ten years- she’s now a mother of three and in the middle of a divorce, but doesn’t remember any of it.

The Lost Wife by Alyson Richman- I absolutely loved this book. Nap time went by far too quickly during the week when I was reading it. Two young people in love are separated during the Nazi invasion, and the story is told by going back and forth between each of their stories, in Nazi Europe and New York. The book begins by hinting at a reunion between the two at their granddaughter and grandson’s wedding.

The Happiness Project, by Gretchen Rubin- This I’ve been reading a chapter at a time, alongside other books. It’s inspiring to read about the simple ways that the author found to bring more happiness into her daily life.

Molly Wizenberg, author of the blog, Orangette, wrote A Homemade Life, the story of how she started her blog, and the other life events that happened along the way. Delicious recipes are interspersed throughout this touching story.

Wildflower Hill, by Kimberley Freeman- When an injury prevents Emma from continuing her dream as a ballerina, she moves to Australia to prepare to sell the estate she inherited from her grandmother. While there, she uncovers the mysteries of her grandmother’s past.

Sarah Jio is one of my new favorite authors, and The Violets of March was her first novel. Once you start reading, you won’t want to put it down. I also read and enjoyed Jio’s The Bungalow.

Sister of My Heart, by Chitra Banerjee Divakaruni- I thoroughly enjoyed this story of Sudha and Anju, two cousins born in India, and their arranged marriages, family secrets, and the different paths their lives take.

Do you have any book recommendations to share?  I’d love to hear them!

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Chocolate Chip Banana Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , on April 19, 2012 | 3 Comments »

As my due date approaches, my nesting instinct has kicked in, compelling me to organize, clean, and do other tasks around the house to get ready for baby. Maybe what they call nesting is real, or maybe it’s just a myth, but either way, over the past few weeks I’ve felt the need to clean out the refrigerator and freezer, organize my desk, update my photo albums, make sure my recipe binder is up-to-date, and keep the house clean and tidy. And that doesn’t include all of the getting-ready-for baby tasks that I’ve enjoyed doing, especially washing, folding, and putting away all of those cute little clothes, washcloths, blankets, and burpcloths. How come laundry is so fun when it’s in preparation for a new little bundle?

Besides cleaning and organizing, I think the nesting instinct is also making it really hard for me to resist baking. For someone like me who loves to bake, and share the treats I bake on the blog, there’s only so long I can hold out before I have to get into the kitchen. I chose this recipe because it makes small, portion-controlled muffins with some pretty healthy nutrition facts.

These muffins are made fully with whole wheat flour, have only 1/3 cup of sugar for all 12 muffins, and use very little butter. The muffins are loaded with banana flavor and are super moist, thanks to the banana and applesauce in the batter. A few dark chocolate chips are mixed in, too, and we’ve all heard how good dark chocolate is for you, right? ;)

One year ago:  Meatball Sliders with Basil Pesto

Chocolate Chip Banana Muffins

Printable Recipe

Makes 12 muffins

Ingredients:

  • 3 ripe medium bananas
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. butter, softened
  • 1/3 cup brown sugar
  • 1 large egg
  • 1/3 cup unsweetened apple sauce
  • 1/2 tsp. vanilla extract
  • 1 1/2 oz. (about 1/3 cup) dark chocolate chips

Directions:

  1. Preheat oven to 325 degrees F. Line a muffin tin with paper liners or spray with cooking spray.
  2. Mash bananas in a bowl and set aside. In a medium bowl, combine the flour, baking soda, and salt with a wire whisk. Set aside.
  3. In a large bowl cream the butter and brown sugar with an electric mixer. Add the egg and beat at medium speed. Add banana, apple sauce, and vanilla; beat at medium speed until well combined. Scrape down sides of the bowl.
  4. Add the flour mixture and blend at low speed until just combined. Fold in the chocolate chips; do not over mix.
  5. Divide batter evenly between 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool for 5 minutes in muffin tin before removing to a wire rack to cool completely.

Source: Slightly adapted from Skinnytaste.

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Spinach and Artichoke Stuffed Portabellos

Posted in Easy Weeknight Meals, Main Dish, Vegetarian on April 17, 2012 | 1 Comment »

Yesterday Julia and I enjoyed a morning out together. She went with me to my prenatal appointment, we bought a birthday gift for one of her friends, and went to Target and Whole Foods. Although we were basically just running errands, we had a great time together. It’s nice to take our time walking through Target, in no rush to get home or anywhere else. Julia was extra happy because I even let her walk instead of riding in the cart, which is usually my requirement. What she didn’t know was that this decision was partially motivated by the fact that it’s not all that easy to lift her into the cart at almost 8 1/2 months pregnant. ;)

I’m trying to really enjoy these last moments where Julia and I can go out just the two of us, because I know that once the baby arrives it won’t be quite so easy. We’ll just have to plan our mother-daughter time a little more carefully.

One activity that I’m sure we’ll still enjoy together after baby brother arrives is cooking. Pretty much every night now Julia pulls up a chair to help me prepare dinner. She helped make these stuffed portabellos, even though she didn’t care to eat one herself. (I can’t really blame her on this one, as they aren’t the most kid-friendly meal- at least for my kid.)

I had to make these three times before I was ready to post them. The first time, I followed the original recipe and they were a little too creamy for my tastes. The second time I replaced the mayo with Greek yogurt, and cut down on the amounts of cream cheese and yogurt. We liked the meal much better this time, but of course I forgot to write down the exact measurements I used. I typed up a recipe, but had to make them a third time just to make sure that the proportions were correct. As a blogger, I’m really careful with the recipes I post- I don’t want to lead anyone astray here.

If you haven’t guessed, the fact that I was willing to make and eat this meal three times shows just how much I enjoyed it. A hearty mushroom with a filling reminiscent of spinach-artichoke dip? Yum. Add in a green or fruit salad and some french bread, and you’ve got a great meal.  If you happen to have leftovers, they are delicious for lunch the next day.

One year ago:  Lemon Poppy Seed Muffins and Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Spinach and Artichoke Stuffed Portabellos

Printable Recipe

Makes 4 servings

Ingredients:

  • 3 tbsp. olive oil
  • 3 cloves garlic, minced
  • 4 portabello mushrooms
  • 3 oz. cream cheese, softened
  • 2 tbsp. Greek yogurt (or mayonnaise)
  • 3/4 tsp. dried thyme
  • 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped (or one 14oz. can artichoke hearts, drained, patted dry, and chopped)
  • 1/2 cup breadcrumbs or panko
  • 1/3 cup finely grated Parmesan cheese

Directions:

  1. Position a rack in the center of the oven and heat to 450 degrees F.
  2. Remove the stems from the portabellos. Using a butter knife, scrape out the gills.
  3. In a small bowl, combine 2 tbsp. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes.
  4. Meanwhile, in a medium bowl, mix the cream cheese, Greek yogurt, and 1/4 tsp. of the thyme. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 tbsp. oil, and 1/2 tsp. thyme with the breadcrumbs and cheese.
  5. Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden brown and the filling is hot, about 10 minutes. Serve immediately.

Source: Adapted from Fine Cooking

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Vanilla Bean Sablé Cookies

Posted in Cookies, Desserts, tagged , , on April 12, 2012 | 2 Comments »

Last week I mentioned that I haven’t been baking much these past few months because I need to watch my blood sugar during my pregnancy, and who wants to bake all sorts of yummy things that they can’t eat? Not me. This past weekend, though, I just had to get into the kitchen to do some baking. I chose to make these Vanilla Bean Sablé Cookies because they are small and relatively low in sugar. Each cookie has only 14 grams of carbohydrates, so I felt ok about sampling one or two before giving the rest away.

The cookies are so pretty with flecks of vanilla bean throughout. They are buttery with a hint of vanilla, a shortbread cookie that’s made a little more elegant because of the vanilla bean and sparkly sugar coating.

I can’t wait to get back to more baking after my baby boy arrives. And I’m so excited to meet him, of course! My due date is quickly approaching in a few weeks, so it won’t be long!

One year ago:  Vegetable Stir-Fry

Vanilla Bean Sablé Cookies

Printable Recipe

Makes about 2 dozen cookies

Ingredients:

  • 2 vanilla beans*
  • 1/3 cup granulated sugar
  • 8 oz. (1 cup) unsalted butter, preferably high-fat European-style, softened
  • 1/2 tsp. fine sea salt (I used regular salt)
  • 1 1/3 oz. (1/3 cup) confectioners’ sugar, sifted
  • 2 large egg yolks, divided
  • 9 oz. (2 cups) unbleached all-purpose flour
  • Sanding sugar (I used granulated sugar, but sanding sugar would produce the prettiest results)

*You can substitute 2 tsp. vanilla extract for the vanilla beans; add it with the egg yolk.

Directions:

  1. Cut the vanilla beans in half lengthwise and scrape the seeds into a small bowl; add the granulated sugar. Using your fingers, rub them together until blended.
  2. In a stand mixer fitted with the paddle attachment, mix the butter on low speed until smooth and creamy (you don’t want it to get light and fluffy), about 1 minute. Mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1 egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.
  3. Turn the dough out onto a work surface and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Wrap each log in plastic wrap and refrigerate for at least 3 hours. (You can also freeze them for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking; there’s no need to fully defrost.)
  4. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Sprinkle about 1/2 cup of sanding sugar onto a piece of waxed paper. Combine the remaining egg yolk with a splash of water in a small bowl and whisk with a fork. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated. Using a knife, cut the dough into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2 inches between rounds.
  6. Bake the cookies until they are lightly browned around the edges and golden on the bottom, 18 to 22 minutes. If baking both pans at once, be sure to rotate the pans halfway through the baking time. Let cool on the sheets for 5 minutes, then carefully transfer to a rack to cool completely.

Source: Fine Cooking, March 2012

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Easy Whole Wheat Rolls

Posted in Breads, tagged , , on April 9, 2012 | 1 Comment »

Homemade rolls are an irresistible addition to a meal, and these easy whole wheat rolls definitely satisfy without taking a lot of fuss to prepare. The dough is quickly mixed up either with a bowl and spoon or your electric mixer; no kneading is required. After a first rise, you divide the dough into 12 equal pieces, quickly roll each into a ball, and place the balls in a muffin tin. Let the dough rise one more time, bake, and you’ll have warm rolls on your dinner table. I recommend serving these with a little butter, or honey butter if you want to get fancy.

One year ago:  Cloverleaf Dinner Rolls

Two years ago I posted my first post on the blog!  This strawberry chicken salad with warm citrus dressing is a great springtime meal.

Easy Whole Wheat Rolls

Printable Recipe

Makes 12 rolls

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 2 tbsp. sugar
  • 1/2 tsp. salt
  • 2 1/4 tsp. instant yeast
  • 1 cup warm (105 to 115 degrees F) milk
  • 3 tbsp. butter, melted and cooled slightly
  • 1 large egg
  • 1 cup all-purpose flour

Directions:

  1. Place whole wheat flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, the rolls can be mixed by hand.) Mix to combine. Add the milk, butter, and egg and beat until smooth. Add the all-purpose flour and mix until fully incorporated and batter is smooth. (The dough will be very sticky.) Cover bowl with plastic wrap and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.
  2. Meanwhile, spray a 12-muffin tin with cooking spray and set aside.
  3. Stir the batter to gently deflate it. Turn it out onto a lightly floured work surface and shape into 12 evenly-sized balls (mine were about 1.6 ounces each). Place the balls into the wells of the prepared muffin tin. Cover lightly with plastic wrap and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour.
  4. Preheat oven to 400 degrees. If desired, brush tops of rolls with a little milk or beaten egg to help them brown. Bake rolls until golden brown, 15 to 20 minutes.

Source: Slightly adapted from Whole Foods

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Arugula Salad with Penne, Chickpeas, and Sun Dried Tomatoes

Posted in Easy Weeknight Meals, Main Dish, Pasta, Salads, tagged , on April 5, 2012 | 1 Comment »

You may have noticed that I haven’t been posting as many recipes for sweets and other baked goods lately. That’s because my pregnancy causes me to be glucose intolerant, meaning I don’t have full gestational diabetes (as I did when I was pregnant with Julia), but am just borderline diabetic. While pregnant, I have to follow a special diet, limiting the amount of carbohydrates I eat, and sweets are off limits. Being pregnant and not able to indulge in cookies, pastries, ice cream, and other treats is not so fun, but having a healthy baby makes it totally worth it.

I chose to try this salad recipe because it fits the requirements for the carbs I’m allowed at dinner time. The carbs in this dish come from whole grain pasta and chickpeas. Since there is plenty of arugula in the salad, you’re able to use less pasta and still enjoy a full plate of salad. Mozzarella cheese and the chickpeas add protein to help stabilize blood sugar levels and make the salad more filling.

When it actually came time to cook this for dinner, I wasn’t all that optimistic about how it would turn out. I was tired, and wasn’t sure if this was exactly what I wanted to eat. But I stuck to my plan and went ahead and made the salad anyways. It turned out to be super easy (the only actual cooking required is to boil the pasta), and, more important, delicious. The peppery arugula adds lots of flavor, as do the Parmesan cheese and sun dried tomatoes. All in all, this dish has a really nice balance of ingredients and flavors. I ate the leftovers for lunch the next day, and enjoyed them even more than I had enjoyed the dinner the night before. I think the fact that the leftovers were chilled from being refrigerated made the difference, since this is best served cold, like a pasta salad. The only thing that would have made this meal better would have been a warm, buttery homemade roll to go along with it. Soon enough, I’ll be able to enjoy it that way, too. :)

One year ago:  Vanilla Pudding Chocolate Chip Cookies (Oh, how I wish I could be eating one of these right now!)

Arugula Salad with Penne, Chickpeas, and Sun Dried Tomatoes

Printable Recipe

Makes 4 servings

Ingredients:

  • 6 ounces whole wheat penne pasta
  • 3 cups baby arugula (be sure to use baby arugula as it has a milder flavor)
  • 1/4 cup sun dried tomatoes, chopped
  • 1 cup canned chickpeas, rinsed and drained
  • 2/3 cup mozzarella cheese, cut into small cubes
  • 2 tbsp. extra virgin olive oil
  • 1 1/2 tbsp. balsamic vinegar
  • 4 tbsp. Parmigiano Reggiano, freshly shaved or grated
  • Salt and freshly ground black pepper to taste

Directions:

  1. Boil the pasta in salted water according to package directions for al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
  2. Toss the pasta with the baby arugula, sun dried tomatoes, chickpeas, mozzarella, olive oil, balsamic, half of the Parmesan, and salt and pepper to taste. Divide between 4 plates and top with remaining Parmesan cheese. Serve immediately at room temperature or chilled.

Source: Slightly adapted from Skinnytaste

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Southwestern Grilled Chicken Salad with Black Bean Salsa

Posted in Chicken, Main Dish, Salads, tagged , on April 3, 2012 | 4 Comments »

Here’s another main dish salad that’s full of flavor, as well as filling protein and fiber. With a little kick of spice and a hint of sweetness, I thought this salad had a really nice balance of flavors. I added some baby arugula to the lettuce, to give a little peppery bite to the salad. The recipe calls for cherry or grape tomatoes, but I didn’t have any on hand. I added some corn kernels to the black bean salsa instead, and next time would love to try using both corn and tomatoes for the most color and flavor.

We made this salad for dinner just two nights ago, and I enjoyed it so much that I couldn’t wait to post it. I’m already thinking that it needs to be on the menu again next week!

Southwestern Grilled Chicken Salad with Black Bean Salsa

Printable Recipe

Makes 4 servings

Ingredients:

  • 2 boneless skinless chicken breast halves
  • 1/2 tbsp. chili powder
  • 1 tsp. brown sugar
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. plus 2 tsp. fresh lime juice
  • 1 tbsp. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
  • 2 tsp. honey
  • Freshly ground black pepper
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn kernels, rinsed and drained
  • 4 oz. small cherry or grape tomatoes, quartered or halved
  • 1 large scallion, thinly sliced
  • Romaine lettuce, torn into bite-sized pieces (about 9 cups)
  • 2 cups baby arugula
  • 1 medium firm-ripe avocado
  • 1/4 cup toasted pine nuts

Directions:

  1. Prepare a medium-high gas or charcoal grill fire.
  2. Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the chicken. (Discard any extra spice mix.)
  3. Clean and oil the grill grate. Grill the chicken until the edges of the top side are white, about 3 minutes. Flip and cook until internal temperature reaches 165 degrees F. Let the chicken rest for 5 to 10 minutes.
  4. In a small bowl, combine the olive oil, lime juice, 1 tbsp. of the cilantro, the honey, 1/2 tsp. salt, and a few grinds of pepper. Whisk to combine.
  5. Combine the black beans, corn, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 tbsp. of the dressing and toss gently.
  6. Put the lettuce and arugula in a large bowl and toss with just enough of the dressing to lightly coat. (Reserve a little dressing to drizzle on the chicken.) Arrange the lettuce on a platter or four dinner plates. Slice the chicken very thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on top of the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts and cilantro leaves.

Source: adapted from Fine Cooking

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