Chopped Salad With Chicken Citrus Avocado Recipes

AVOCADO-CITRUS SALAD WITH SWISS CHARD

Steps:

• Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
• Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
• Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.

AVOCADO CITRUS SALAD

Steps:

• In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.

CHOPPED SALAD WITH CHICKEN, CITRUS & AVOCADO

Steps:

• In a small bowl, place the lime juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients. Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes and cilantro. Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5-8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes. Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away. Serves 4.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

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.

AVOCADO CITRUS SALAD RECIPE BY TASTY

Steps:

• Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
• Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
• Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
• Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
• Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
• Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
• Enjoy!

CITRUS AVOCADO SALAD

Steps:

• Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

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.