We’ve had more rain then I remember in a lifetime here in San Francisco, and I couldn’t be happier. We needed it, wish it would be the norm every year – but we know how it goes. Ten years of drought, one year of some rain. This year of course its an exception – or – wait I think we had this much rain back in 2009? So, yup every ten years. 🙂
Anyway, with this much rain, we’ve had to postpone the idea of BBQ outdoors. But, since I am craving BBQ, and some sort of salad today, it is happening – either in a non-stick skillet, or my indoor grill – which is an older model and a pain to clean – I have a few more hours to decide which way to BBQ – either way, this is the salad I am aiming for tonight. And…I am not changing a thing in the recipe.
INGREDIENTS
- 1 1/2 pounds boneless chicken breasts or tenders
- 1/3 cup barbecue sauce, store-bought or homemade
- 2 cups fresh grilled or frozen thawed corn
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh cilantro, chopped
- 1 dash Chili powder
- Kosher salt and black pepper
- 2 or 3 heads romaine lettuce, shredded
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, sliced
- 4 bacon slices, cooked and chopped
- 3 or 4 hard-boiled eggs sliced (optional)
AVOCADO RANCH
- 1 cup buttermilk
- 1 ripe avocado, pitted and peeled
- 1/4 cup fresh cilantro
- 1 tablespoon chopped fresh chives
- Juice of 1 lime
- Kosher salt and black pepper {more here}
On another note – what are you reading lately? I just finished Inheritance by Dani Shapiro – and I have to say, it has been one of the most sentimental books I’ve read in years.
rawsilkandsaffron.com 