Spinach Salad With Chicken Avocado And Pine Nuts Recipes

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Spinach Salad with Chicken, Avocado, and Goat Cheese image

Great salad with chicken, avocado, and goat cheese.

Provided by Bethshan

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g

CHICKEN, AVOCADO AND SPINACH SALAD

Chicken, Avocado and Spinach Salad image

This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken.

Provided by Bev I Am

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
4 boneless chicken breast halves
salt, to taste
pepper, to taste
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
1 garlic clove, pressed
2 tablespoons balsamic vinegar
1 shallot, minced
1/2 cup sun-dried tomato packed in oil, drained and chopped
1/2 cup fresh basil, chopped
12 ounces baby spinach leaves
1 large ripe avocado, thinly sliced

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, AVOCADO AND FETA SALAD

Chicken, Avocado and Feta Salad image

This is a combination of a couple of recipes that I enjoy, with lots of my favorite ingredients. Use the freshest veggies and you can't go wrong! I like to serve this on a bed baby spinach or mixed greens. My husband likes to add corn and a vinagrette instead of the creamy dressing when he makes it to 'health' it up - it's a very versatile recipe.

Provided by Raquel Grinnell

Categories Chicken

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked chicken breasts (shredded or chopped into large pieces)
2 avocados, peeled and chopped
2 tablespoons lemon juice, fresh squeezed (divided)
garlic salt, to taste (I don't use too much salt because you can always add more at the table.)
1/4 cup red onion, diced
1/3 cup feta cheese, crumbled (I've subbed goat cheese with good results)
1/4 cup pine nuts, toasted
1/2 cup fresh cilantro, chopped
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
black pepper, freshly ground

Steps:

To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.

Nutrition Facts : Calories 440.1, Fat 32.5, SaturatedFat 6.5, Cholesterol 72.8, Sodium 318.6, Carbohydrate 14.6, Fiber 7.4, Sugar 2.9, Protein 26.2

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