Cajun Chicken Avocado Pita Things

TheFoodAss | General | Wednesday, January 31st, 2007

So yesterday I posted about that book I got for $5. Well, one of the recipes was this tasty looking avocado salad with cajun chicken. It looked real good and the picture was nice and shiny to catch my eye. So last night I hit up Meijer and bought some supplies, I changed the recipe around a little bit to make them into a sort of gyro-inspired chicken pita thing. I made the “salad” portion using:

  • Avocado (REAL thin little slices)
  • Tomato
  • Red Onion (THIN)
  • Red Pepper
  • Lemon Juice
  • Olive Oil
  • Salt
  • Petter (no, Pepper, lol, whats on my mind?)

I chopped it all up and LIGHTLY tossed it around. I didnt want to mash up those avocado’s. It looked like this:

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Tons of color! It’s like saying “Hey man, I know it is 4 degrees out, but it’s fricken summertime up in here!”

Chicken breast was super easy. Apply sea salt, apply lots of Penzey’s cajun seasoning (or your own, or your favorite big bubba cajunarama season2000). Into the hot cast iron 5 minutes + 4 the other side. Depends on the size of your chicken though. I had to toss mine into a 350deg oven for a few because it was MASSIVE. Smoked up the condo something fierce, we don’t have a grill yet. That would certainly be the ideal place for this type of activity.

Heat heat, rest rest, slice slice and it looks like this:

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Oh, don’t forget to warm those pita’s first.

My girlfriend is big on sauce, like all sorts of sauces, she is a sauce person. She was pumped that these we so really good, and flavorful without a “sauce”. It’s the avocado slices, those wonderful monosaturated fats put crappy sauce in it’s place. Boom!

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