Ryan Summerlin May 21, 2013
Fire up the barbecue, pack the picnic basket, it’s a holiday weekend. Many people refer to Memorial Day as the “unofficial” start to summer; I feel that summer starts when palates of plump, blood-red strawberries hit the stores. They are a healthy, colorful choice at parties where the food can otherwise be trouble on the waistline and blood pressure.
Strawberries added to a lean, protein-packed piece of chicken give a fresh, sweet flavor that is full of antioxidants and fiber. They help with heart health by raising blood folate levels, which reduces buildup.
All berries are cancer fighters and strawberries have ellagitannins which fight colon and cervical cancers particularly.
There is no fighting the fact that bacon is delicious and gives a necessary smoky crunch to this sandwich. Everything in moderation is truly the way to eat. If you deprive yourself, you are likely to eat more calories trying to get what you need and desire.
Don’t waste the calories by not cooking the bacon properly. When my husband and I were dating, we went on a hut trip and the guy who cooked the breakfast bacon burnt it to a black, ashy, inedible crisp and my then-boyfriend was infuriated. I never burn the bacon. If you start your bacon in a cold pan, it is less likely to curl up. Cook it low and slow, with care.
This bacon, strawberry, avocado and chicken sandwich can be served warm or at room temperature. It is easy to pack in a cooler, individually wrapped.
If you are pre-assembling, be sure to toast the inside of the bread or spread a thin layer of butter on the inside of the roll to avoid soggy bites, then wrap tight.
For a hearty appetizer, cut the sandwich into quarters and serve speared with toothpicks.