No-Mayo Chicken Avocado Salad

As high summer continues to drag on here in Hong Kong, for what seems to be a longer duration each year, I am on some kind of roll cranking out dish after dish inspired by the season of fun in the sun. Here is a little twist on the traditional American-style Chicken Salad - a favorite sandwich filler that brings back memories of college days - that is equally yummy without a pang of guilt.

Traditionally that creamy stuff is smothered in mayonnaise, jam-packed with calories and artery-clogging saturated fats. But today we are happily trading all that and more in for some heart-healthy fats and a boost of nutrients from the avocado and plain Greek yoghurt.

Packing my leftovers for lunch with corn tortillas!

Serve it in a wrap, a pita, a sandwich, on crackers, atop a salad, or straight up from the tub, this super easy chicken avocado salad is a crowd pleaser and makes for a great pack lunch on the go. The recipe is highly adaptable. Want more flavors, more crunch, more veggies? Toss in some celery, spring onion, parsley, cilantro, even radish for some vibrant colors. Use red onion at your discretion (not so much for me).

To prepare...
2 cups diced cooked chicken (I grilled mine with a ton of herbs)
1 ripe avocado, diced
1 cup shredded carrots
1/2 teaspoon celery seeds
1 clove of garlic, finely minced (for a less prominent garlicky punch, use 1/2 teaspoon of garlic powder)
1/4 cup plain yoghurt
A dash of Tobasco (optional)
Salt and pepper

1. In a large bowl, mash together diced avocado, yoghurt, garlic and seasoning.


2. Add chicken, carrots, and other veggies if using, stir to combine. Season the mixture to taste. A dash of Tobasco, as I discover, helps bring all the flavors together. Try it out!


3. Roll the chicken avocado salad up in a wrap; add additional toppings like lettuce and tomatoes. Stuff it in a pita pocket; spread it on a hoagie roll; dip it with tortilla chips... the possibilities are endless. Enjoy! 

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Summer Peach and Muesli Yoghurt Parfait

If you ask me what I look forward to most about summer, I would answer without a second thought - the arrival of stone fruits. Take peach as an example. These fuzzy, fragrant, fragile (alliteration!) blushing beauties are as dainty as they are sweet and juicy, so much so that I would relish every bite, every last drop of its nectar, every time.

The seasonality of these precious fruits no doubt adds to their exclusivity. As the peach season draws to a close in North America, I was resolute in carrying home a crate of peaches and nectarines from New York. With summer still blasting at its peak in Hong Kong in spite of last week's Mid-Autumn Festival, it is only fitting to celebrate the delicious fruit with a refreshing, cooling, and guilt-free dessert.

Unlike traditional parfaits using ice-cream and granola that is high in sugar and fat, I use yoghurt and Australian wholegrain rolled oats and bran muesli that comes with a medley of nutritious seeds and dried fruits. I also sprinkled in fresh ground flaxseeds and chia seeds for good measure. Call this "parfait goes healthy". Who says desserts are always bad for you?

To prepare...

1-2 peaches, sliced or cubed
Peach yoghurt, or plain yoghurt
Muesli, with any mixture of nuts and dried fruits
Ground flaxseeds
Chia seeds

Making a parfait is so simple there really is no need for a recipe. Pile on the juicy peach, muesli, seeds, and yoghurt in alternating layers. The result is a work of wonder that is simply irresistable on hot summer days... and perfect for breakfast (it will keep you full and kicking till lunch time)!

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Roasted Summer Vegetables and Goat Cheese Frittata

I am never really a big fan of eggy breakfasts, but a lazy, sunny Saturday morning somehow sets the right mood for one. The other night I roasted some eggplant and zucchini I brought back from Italy and had some leftovers. Come the next morning, these leftovers made their way into a popular brunch dish - the Frittata. Paired with a glass of milk, orange juice or a Bloody Mary, this dish promises a bright start to your weekend.

This recipe utilizes 4-inch ramekins to serve individual-sized frittatas, which is a sensible way to go unless you have one of those ovenproof nonstick skillets and a huge oven to match - a luxury that many could only dream of ever having. Almost anything goes in a frittata. Omit or throw in other vegetables and leftovers as you like, such as roasted bell peppers, asparagus, potatoes, and sausages.

To prepare...
Zucchini, cubed
Eggplant, cubed
Onion, sliced into half moons
Olive oil
Mushrooms, halved
Cherry tomatoes, sliced
Pancetta, or bacon, diced
Garlic, minced
Thyme, fresh or dried
Eggs (one for each ramekin)
Milk
Goat cheese

 1. Roasted zucchini and eggplant: preheat oven to 210°C. Toss cubed zucchini, eggplant, and onions in olive oil, salt and pepper. Roast on a rimmed baking sheet until tender, 10-15 mins.








2. In a small pan and on medium heat, brown pancetta, remove and set aside, keeping the grease. In the same pan, saute garlic with mushrooms and thyme. Season with salt and pepper to taste. Mix together with roasted zucchini, eggplant, onions, and sliced tomatoes. Divide vegetables into greased ramekins.

3. Crack eggs into a mixing bowl and add a dash of milk and a pinch of salt and pepper, whisk together. Pour egg mixture into the ramekins until just barely covering the veggies. Top with a chunk of goat cheese.


4. Transfer the ramekins to the oven and bake for 30-40 min or until the egg mixture is set and the top is golden. Baking time varies oven to oven; test the center by inserting a skewer and check if egg is runny. When set, remove ramekins and let rest for 5 min.

5. To serve, gently run a sharp knife along the edges of the frittata. Invert the ramekin over a plate and give the ramekin a shake or a tap. Once released, invert the frittata onto another plate for serving. Enjoy alongside a green salad and/or some breakfast sausages. Have a good one!


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