Chopped Salad With Chicken Citrus Avocado Food
CHOPPED CHICKEN SALAD WITH CREAMY AVOCADO DRESSING
Provided by Layla
Time 20m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 311 kcal, ServingSize 1 serving
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
CHICKEN CHOPPED SALAD
Lime dressing gives lively flavor to this crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It's also terrific with the addition of grapefruit sections or pineapple tidbits. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts.
Nutrition Facts :
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