Chicken Avocado And Spinach Salad Recipes

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.

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!

AVOCADO AND SPINACH CHICKEN SALAD WRAPS

Steps:

• To brine the chicken, dissolve 1/8 cup of table or sea salt in 2 cups of water. Add 3-5 smashed garlic cloves, a bay leaf and 1/2 Tablespoon of black peppercorns to the water. Mix until the salt is completely dissolved.
• It is best to use bone in, skin on chicken breast. This will also help to keep the chicken juicy.
• Add the chicken breast to the brine, making sure it is completely submerged. Let it stand for 30 minutes. Drain the brine and pat the chicken dry with paper towels.
• Meanwhile, preheat the oven to 375 degrees Fahrenheit.
• If you don't want to brine the chicken, that's fine too. Drizzle the chicken with olive oil, season with salt and ground black pepper. Use salt only if you didn't brine the chicken. I also use a herb seasoning mix to sprinkle on top of the chicken. Use any combination of dry herbs and spices that you like, such as garlic powder, onion powder, dry basil, parsley, thyme, rosemary, oregano, paprika, cayenne pepper, etc.
• Roast the chicken in the oven until it reaches 165 degrees Fahrenheit in the center.
• Cool the chicken until you can handle it, remove the chicken skin and cut the chicken breast off the bone. Chop the chicken and add it to a large bowl.
• Finely chop the onion and pour enough boiling water to completely cover the onions. Let it stand for about 10 minutes. Drain through a sieve, rinsing with cold water.
• While the onions are standing in boiling water, start making the egg crepes.
• Lightly beat one egg in a bowl, adding a pinch of salt and pepper.
• Heat a nonstick skillet, add about a teaspoon of butter or oil. Add the egg, tilting the pan so that the egg covers the whole surface, just like when you're making crepes. Cook for about a minute the first side and about 30 seconds on the second side. Repeat with the rest of the eggs.
• Stack the egg crepes on top of each other and roll them up tightly. I usually do half at a time. Slice it very thinly into little egg noodles. Run your knife through the egg strips the other way too. You don't have to cut them too small, since the eggs will break more as you toss the salad together.
• Add the drained onions and the eggs to the bowl with the chicken.
• Julienne the cucumbers and finely mince the celery. Chop the parsley.
• Combine all the ingredients in a bowl, adding the mayonnaise and mustard. Season with salt and ground black pepper if it needs it.
• The chicken salad will stay fresh for up to 3 - 5 days. Keep it refrigerated until you are ready to serve it.
• Assemble the wraps right before serving them.
• Place about 1/4 - 1/3 cup of the chicken salad in the center of a tortilla. I prefer using flour tortillas, but you can use any tortillas that you like, corn, coconut, whole wheat, etc.
• Top the chicken salad with fresh spinach and slices of avocado. Roll the tortilla tightly around the chicken salad and the vegetables.

CHICKEN AVOCADO SALAD

Steps:

• In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, 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.

CHICKEN, NECTARINE AND AVOCADO SALAD

Steps:

• In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.