Friday, April 25, 2014

Spring Chicken Salad with Avocado Citrus Dressing

Yesterday I showed you how to make the easiest, zestiest, greenest dressing, and now you get to see it in action! Spring means so many things to so many people, but for me, it means colorful food. Winter is all about dark stews and crockpots, summer is all grill marks and sunshine, and to me fall is all about vegetables (and pumpkin of course). But spring means the marrying of fruit, meat, and veggies! Which makes for some pretty fun meals. I love this spring salad because it is so easy to throw together, and could be doubled to please a crowd. 

Spring Chicken Salad with Avocado Citrus Dressing


  • 2 1/2 cups romaine lettuce, washed and chopped
  • 1 ear grilled corn, kernels cut from the cobb
  • 1/2 cup grape or cherry tomatoes, cut in half
  • 2/3 cup fresh blueberries, rinsed and drained
  • 1 grilled chicken breast, chopped into 1-inch bites
  • 1 avocado, chopped
  • 1/3 cup crumbled goat cheese
  • 1 batch avocado citrus dressing
  • 1 green onion, sliced for garnish
Split the chopped lettuce between 2 large dinner plates. Top each with corn, tomatoes, and blueberries. Then drizzle some of the avocado citrus dressing on top. Top with grilled chicken pieces and garnish with some sliced green onions and more dressing if you prefer. Enjoy!

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