snakewrangler
Project Python LLC
This dish is THE favorite dinner in my house. The cold salsa/hot chicken combo is awesome.
3 medium tomatoes, gutted and diced
10 kalamata olives, pitted and chopped
6 scallions, diced
1 avocado, diced
Juice of 1 lemon
3 tbsp. Italian salad dressing
1/4 tsp curry powder
Salt and black pepper
Add the avocado last, right before you mix. You want to include it but not mash it up to the point where your salsa becomes a paste. Chill salsa in the fridge for 30 min.
In the meantime, bread some thin-sliced chicken cutlets with a mix of flour, salt, and lemon pepper (the kind usually used on fish). Saute the chicken for 3-4 minutes on each side in olive oil, and serve hot with a side of the cold salsa.
3 medium tomatoes, gutted and diced
10 kalamata olives, pitted and chopped
6 scallions, diced
1 avocado, diced
Juice of 1 lemon
3 tbsp. Italian salad dressing
1/4 tsp curry powder
Salt and black pepper
Add the avocado last, right before you mix. You want to include it but not mash it up to the point where your salsa becomes a paste. Chill salsa in the fridge for 30 min.
In the meantime, bread some thin-sliced chicken cutlets with a mix of flour, salt, and lemon pepper (the kind usually used on fish). Saute the chicken for 3-4 minutes on each side in olive oil, and serve hot with a side of the cold salsa.