Yes, I expect this will give me a heart-attack, but I will be in such rapture while eating it that I probably won’t mind. Yes, every once in awhile, one must treat oneself to such diner-ish food. In my defense, avocado is good fat, and I used whole wheat bread. Behold, the bacon-tomato-avocado-egg sandwich. With a little mayo. Try it sometime. Make sure the yolk is a little runny, and that there’s a dash of salt and fresh ground pepper on the avocado.
Dreamy, dreamy, dreamy. That’s all I have to say. For the pita recipe see the post of the same name. Here’s how I do my curried chicken salad:
2 cooked chicken breasts, shredded or cubed (canned chicken also works great for chicken salad; 2 12-oz cans ought to do it)
2 stalks celery, diced
2 green onions, thinly sliced
1/3 C raisins
3 Tbs toasted walnut pieces
2-3 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground ginger
1 Tbl honey
mayonnaise
(Diced red pepper would also be great in this, but I was all out.)
Directions: mix everything together, adjust your seasonings, etc. If you like your curried things to be exceedingly yellow, you can add a little turmeric. As for the mayo: I don’t like to tell people how much to use; I feel like mayo is a really personal thing. My mother-in-law mixes mayo and plain yogurt and has great success with that. Your mayo quotient is really up to you. As for the sandwich, I recommend tomato slices and some good, crispy lettuce leaves!
