–4 chicken tenderloins or breast strips
–chicken broth (non-fat, low sodium)
–shredded carrots (packaged, fresh)
–onion (one-half, fresh, medium)
–salt and pepper
–green salad (packaged)
–avocado (1, fresh, chopped)
–tomato (fresh, large, 2 slices, chopped)
–zucchini (1, fresh, sliced)
–ginger – sesame dressing (Paul Newman)
1 – Pour one-half cup of chicken broth in a microwaveable cup. Microwave for 45 seconds. Place 1 heaping teaspoon of flour in a second cup. Slowly add the heated chicken broth to the flour, stirring vigorously. Set aside.
2 – Place 2 handfuls of shredded carrots in a covered baking dish. Chop one-half onion and add to the baking dish. Then pour the chicken broth/flour into the baking dish. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. When finished, nestle the chicken amid the carrots and onion. Season the chicken with salt, pepper, and olive oil. Set aside.
3 – Add one-half package of green salad to a mixing bowl. Chop 2 slices of a large tomato; then season with salt and pepper, and add to the bowl. Peel and slice the zucchini, and add to the bowl. Add, to taste, the ginger – sesame salad dressing. Stir to mix well. Then fold in a chopped avocado.
4 – Microwave the chicken for 6 minutes on high.
–chicken adapted from Julia Child’s Mastering the Art of French Cooking; salad original.