WHAT’S ON the MENU WEDNESDAY and California Chicken and Avocado Rolls

  Welcome to this week’s What’s On the Menu Wednesday.  I’m looking forward to the goodies all of you will be sharing. 

  It turned really cold again today even with the daffodils and tulip poplars in bloom.  I even spotted a number of forsythia bushes bursting forth.  I just may make it!

This sandwich from Nieman Marcus is a spring and summer favorite.  Actually, it’s a good one any time of the year!  When you try it, let me know what you think.

CALIFORNIA CHICKEN AND AVOCADO ROLLS

Serves 4

For the Honey-Mustard Dressing:

2/3 cup mayonnaise
1/3 cup Dijon mustard
1 Tablespoon honey

For the chicken:

2 boneless, skinless chicken breasts, about 6 ounces each
salt and freshly ground black pepper to taste
2 Tablespoons olive oil

For the California rolls:

2 avocados, 6 to 7 ounces each, cut in half and seed removed
1 Tablespoon fresh lemon juice
4 large (12-inch) flour tortillas
1 cup alfalfa or radish sprouts
1 cup peeled and grated carrots
1 cup watercress leaves (or baby spinach or arugula leaves)
8 ounces Monterrey Jack cheese, thinly sliced
1-cup English cucumber, cut in half lengthwise and thinly sliced

To prepare the dressing, whisk together the mayonnaise, mustard and honey in a small mixing bowl.  Transfer to an airtight container and set aside in the refrigerator.

Season the chicken breasts with salt and pepper.  Pour the oil into a large saute pan and set over high heat.  Saute the chicken for 3 minutes on the first side.  Turn the chicken over, lower the heat to medium, and continue cooking for 3 to 4 minutes longer or until cooked through.  Remove the chicken and let cool.  When cool enough to handle, thinly slice each breast.  Set aside in the refrigerator.

Using a small paring knife, score the avocado flesh in a criss-cross pattern down to, but not through, the skin.  Turn the avocado halves inside out and, running the paring knife along the skin, cut the cubes of avocado into a bowl.  Pour in the lemon juice and gently mix with the avocados.  Place a tortilla on a clean work surface and spread up to 1/4 cup of the dressing over the entire surface.  Top the dressing with the 1/4 cup each of the spouts, carrots and watercress, spreading them out evenly over the tortilla.  Place one-quarter of the cheese across the middle of the tortilla, and top with 1/4 cup of the cucumber and one-quarter of the avocado.  Fold the bottom end of the tortilla over the filling in the middle and tightly roll up (from the bottom end) into a compact cylinder.  Collect any of the filling that falls out during the rolling and simply push it back into the wrap, leaving about 1 inch of excess tortilla on either end.  Trim each end of the wrap and cut the wrap in half.  Repeat for the remaining wraps and serve on chilled plates.




Linked to:

Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Frugal Follies It's A  Blog Party
Your Recipe.  My Kitchen.
What’s On Your Plate?
Foodie Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
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Sweet and Savory
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Thursday Ultimate Recipe Swap
Tasty Traditions at Coupon' Cooking
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