Avocado Chicken Spinach Salad Food

AVOCADO CHICKEN SPINACH SALAD RECIPE

Steps:

• Place chopped spinach, shredded chicken, tomatoes, avocados, pumpkin seeds and Parmesan cheese into a large salad bowl and set aside.
• In a separate bowl, whisk together all ingredients for dressing until it emulsifies (combines). Pour entire amount of dressing over the salad ingredients and toss to coat completely.
• Serve immediately with an extra sprinkling of Parmesan and black pepper. Enjoy!

SPINACH SALAD WITH CHICKEN AND AVOCADO

Steps:

• Prepare recipe for chicken breast.
• On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.
• Meanwhile, in a small bowl, combine the ingredients for the spinach salad dressing.
• Prepare all the ingredients for the salad ingredients and arrange them in a large salad bowl.
• Slice the chicken and add to the salad. Drizzle with the homemade dressing and toss.
• Enjoy!

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Steps:

• Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
• Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
• Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

CHICKEN, AVOCADO AND SPINACH SALAD

Steps:

• Heat 1 TBS olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper to taste.
• Cook in skillet, turning once, until juices run clear (about 12 minutes).
• Slice into thin strips and place in large bowl.
• In separate bowl, whisk together salt and pepper, garlic and vinegar.
• Slowly whisk in 1/3 cup olive oil.
• Stir in shallots, tomatoes, and basil.
• Spoon 1/4 cup of the dressing over chicken and toss to coat.
• Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

WILTED SPINACH AND AVOCADO SALAD

Steps:

• In a bowl, whisk lemon juice, olive oil and cilantro together.
• Separate onions into rings and sauté in a skillet.
• At the last moment, add spinach and stir for about 10 seconds.
• Return to bowl and add dressing.
• Garnish with avocado slices and serve.

CHICKEN, AVOCADO AND FETA SALAD

Steps:

• To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
• Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
• Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
• Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
• Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.