It's berry time! Welcome the season with a recipe that transforms this juicy fruit from a simple snack into a satisfying dinner.
Makes: 4 servings
Prep: 20 mins
Cook: 15 mins
- 12 ounces thick-cut bacon
- 1 1/2pounds skinless, boneless chicken breast halves
- Salt and pepper
- 1 avocado, halved and pitted
- 2 tablespoons fresh lemon juice
- 1/3cup mayonnaise
- 12 slices whole wheat toast
- 2 cups baby spinach
- 1 1/2cups hulled and sliced strawberries (about 10 ounces)
- In a large skillet, cook the bacon over medium heat until crisp; drain on paper towels. Pour off the fat from the skillet and heat the pan over medium heat. Season the chicken with salt and pepper, add to the pan, partially cover and cook, turning once, until golden on both sides and just cooked through, about 10 minutes. Let rest for 5 minutes, then thinly slice.
- Meanwhile, using a food processor, puree the avocado flesh with the lemon juice. Transfer to a bowl, stir in the mayonnaise, then season with salt and pepper.
- Spread 1 tablespoon of the avocado mayo on each toast slice. Divide the chicken among 4 toast slices and top each with one-quarter of the bacon. Cover each stack with a toast slice, avocado mayo side down. Spread more avocado mayo on top, then layer each stack with some of the spinach, strawberries and one of the remaining toast slices, avocado mayo side down. Cut into quarters.
- Les Sablonnettes "Le P'tit Blanc" 2007 (France)
- Choose berries that are plump and shiny, with bright green stems. Store them in the refrigerator for up to five days. Trash any moldy berries ASAP. Rinse under cool running water just before serving. Leave the stems on to prevent water from being absorbed and diluting the flavor. Freeze rinsed and hulled berries in a single layer on a baking sheet before freezing in an airtight container.