Chicken Chopped Salad With Avocado Dressing Food

CHICKEN SALAD WITH AVOCADO DRESSING

Steps:

• Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
• Spice Rub: Combine ingredients and scatter on a plate.
• Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
• Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
• Pile the Salad ingredients onto a serving platter then place the chicken on the side.
• Serve with Avocado Dressing.

CHOPPED CHICKEN SALAD WITH CREAMY AVOCADO DRESSING

Steps:

• To cook chicken: In a medium bowl or ziplock bag, combine the chicken, olive oil and spices. Mix until chicken is fully coated. Pre-heat a medium heavy duty pan to medium high heat. Place chicken in pan and cook for 6-7 minutes per side or until chicken is tender and inside is cooked. Cool in pan for 3-4 minutes then transfer to a cutting board. Cut into slices or cubes. While the chicken is cooking, chop all ingredients for the salad and place in a large bowl.
• To make dressing: Combine all the ingredients for the dressing in a blender or food processor. pulse for 1 minute or until the dressing is creamy. Add more water as needed. Dressing will keep fresh covered in the fridge for up to 1 week.
• To assemble: Serve salad in a large bowl or assemble into two small salad plates. Divide romaine lettuce and baby spinach onto two plates. top each plate with tomatoes, onion, and feta cheese. Serve with dressing on the side or drizzle dressing onto salads.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

CHICKEN COBB SALAD WITH AVOCADO DRESSING

Steps:

• To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth.
• To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks.
• Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.

CHICKEN CHOPPED SALAD WITH AVOCADO DRESSING

Steps:

• In a large bowl, combine the romaine, chicken, one-half each of the feta and pumpkin seeds, the tomatoes, onions and avocado. Add 1/3 cup of the dressing and toss gently to combine. Taste salad, adding additional dressing as desired and seasoning to taste. Divide salad among 4 plates, topping each with remaining cheese and pumpkin seeds. Serve immediately.
• Avocado Dressing: In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend.
• With the blender running, slowly add the oils to form a thick, creamy dressing. Taste and adjust the flavorings and seasoning if desired. This makes a scant 2 cups avocado dressing, which will keep, covered and refrigerated, up to three days.