Sometimes a last minute potluck idea can turn into a genius meal, raspberry turkey grilled cheese. Sometimes you have to get really inventive to make grilled cheese when you can’t find the George Foreman. (To be noted, after I was all done, I found it on top of the office microwave.)
You see, for a going away party at work, we were all asked to bring something in for a lunch potluck. Normally I’m all over this kind of thing. I plan days in advance, I have written a recipe, and I’m bragging about what I’m going to bring. This time, I had nothing.
I scrambled at the grocery store, picking up a loaf of rye bread, cheddar cheese from the deli counter, and turkey as well. Simple enough, but it seemed to be missing something. I knew there were a few frozen raspberries left in the freezer, and thought, hmmm maybe. But it all seemed like a podge hodge of items.
I also realized I had no idea where the grill was, but oddly enough I had my waffle maker at my desk. Something I had left over from a company breakfast and kept forgetting to take home. So I grilled the sandwiches on the waffle maker, stuffing each one with turkey, cheddar, and raspberries. The waffle maker actually made it easy to cut each one into four.
And! Even though I used rye bread, I was told they came out pretty good! Guess I’ll keep experimenting with grilled cheese fillings.
So, it came to my attention that as open as I am to my diet, there are a few items that I don’t think I can bring myself to eat. One of those things is mayo. You see, I can’t find a way to put it in my food that makes me feel like it’s worth the calories. Mostly it’s because I know I’ll put on way more than one serving if I get my hands on a jar of it. Some day I’ll tell you about my childhood and how much mayo I’ve consumed in my lifetime so far.
So I’ve been thinking of a way that works in my favor, and I think I came up with something that will work. I needed something creamy, something with some nutritional value, and something that I wouldn’t notice the mayo was missing. A light bulb went off. Duh! Avocado!!
So I looked for the ripest avocado that I could find and began mashing it up until it was smooth. I ended up using a ladle since I couldn’t find my potato masher. Innovation at it’s best! In that went one teaspoon of lime juice, sea salt, cayenne pepper, and garlic powder. I mixed that, then threw in some minced celery, orange pepper, green pepper, and finally the minced chicken. With bit of diced tomatoes, rolled in a wrap, I mean that was a serious chicken salad wrap!
Want to try it? Let me know how it came out!
Avocado Chicken Salad
Gather the goods:
2 cooked chicken thighs, no bones, no skin (minced)
1 piece of celery (minced)
1/4 cup minced peppers (orange, green)
1 Roma tomato, diced
1 tsp lime juice
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp sea salt
1/2 a ripe avocado, mashed
1 flour tortilla wrap
Thoroughly mix together all ingredients except the tortilla. Fill tortilla with mixture, roll wrap, enjoy.