Chicken Avocado Salad With Blueberry Balsamic Dressing Recipes

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CHICKEN & AVOCADO SALAD WITH BLUEBERRY BALSAMIC DRESSING



Chicken & avocado salad with blueberry balsamic dressing image

A healthy, gluten-free dinner or lunch, perfect for using up leftover roast chicken. Make it veggie by swapping the meat for a handful of pumpkin seeds.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

1 garlic clove
85g blueberries
1 tbsp extra virgin rapeseed oil
2 tsp balsamic vinegar
125g fresh or frozen baby broad beans
1 large cooked beetroot , finely chopped
1 avocado , stoned, peeled and sliced
85g bag mixed baby leaf salad
175g cooked chicken

Steps:

  • Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
  • Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
  • Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don't go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.

Nutrition Facts : Calories 402 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium

CHICKEN, BLUEBERRY AVOCADO POWER SALAD WITH BALSAMIC-HONEY DRESSING



Chicken, Blueberry Avocado Power Salad with Balsamic-Honey Dressing image

Provided by Heather Christo

Time 10m

Yield 2-4

Number Of Ingredients 28

Chicken, Blueberry Avocado Power Salad:
8 cups power greens (baby kale, chard and spinach)
2 cups shredded cooked chicken breasts
1 ripe avocado cut into slices
1 cup fresh blueberries
2 green onions, thinly sliced
1 watermelon radish, thinly sliced
Balsamic-Honey Dressing:
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup balsamic vinegar
¼ cup olive oil
kosher salt
Chicken, Blueberry Avocado Power Salad:
8 cups power greens (baby kale, chard and spinach)
2 cups shredded cooked chicken breasts
1 ripe avocado cut into slices
1 cup fresh blueberries
2 green onions, thinly sliced
1 watermelon radish, thinly sliced
Balsamic-Honey Dressing:
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup balsamic vinegar
¼ cup olive oil
kosher salt

Steps:

  • In a large bowl or platter, make a bed of the power greens. Arrange the cooked shredded chicken, avocado slices, blueberries, green onions and radish slices on the greens.
  • In a small bowl whisk together the garlic, mustard, honey, vinegar and olive oil and then season to taste with kosher salt.
  • Drizzle the dressing over the greens and toss to coat. Serve immediately.
  • In a large bowl or platter, make a bed of the power greens. Arrange the cooked shredded chicken, avocado slices, blueberries, green onions and radish slices on the greens.
  • In a small bowl whisk together the garlic, mustard, honey, vinegar and olive oil and then season to taste with kosher salt.
  • Drizzle the dressing over the greens and toss to coat. Serve immediately.

CHICKEN AND AVOCADO SALAD WITH BLUEBERRY VINAIGRETTE RECIPE



Chicken and Avocado Salad with Blueberry Vinaigrette Recipe image

Provided by https://www.kitchenstories.com/en/recipes/chicken-and-avocado-salad-with-blueberry-vinaigrette

Yield 2

Number Of Ingredients 14

2/3 lb chicken breast
1 avocado
4 oz blueberries (divided)
1 red onion
3 oz baby spinach
2 oz feta cheese
1/4 cup water
1 tsp honey
1 tsp medium-hot mustard
35 ml white balsamic vinegar
3 tbsp olive oil
1 oz sliced almonds
salt
pepper

Steps:

  • Halve avocado, remove the pit, and dice. Halve the red onion and slice thinly. Add both to a serving bowl along with the spinach leaves and crumble in the feta. Add half of the blueberries and all of the water and honey to a pot. Let simmer for approx. 5 min. Remove from heat and let cool slightly. Pour the blueberry mixture into a food processor. Add mustard, balsamic vinegar, and part of the olive oil. Blend into a smooth dressing and season with salt and pepper. Toast sliced almonds in a frying pan over medium heat for approx. 3 min or until golden. Remove from heat and set aside. Season chicken breast with salt and pepper, heat remaining olive oil in the same pan used to toast the almonds, and fry chicken for approx. 4 min. on either side until cooked through. Remove from heat, let rest briefly, then slice or pull apart into strips. Add chicken, almonds, and the rest of the blueberries to the bowl with the rest of the salad. Toss with the blueberry dressing and enjoy! Nutrition Info 683 cal | 46 g protein | 50 g fat | 12 g carb

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  • Halve avocado, remove the pit, and dice. Halve the red onion and slice thinly. Add both to a serving bowl along with the spinach leaves and crumble in the feta.
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