Avocado and Goat Cheese Salad



For the Salad

1 pound boneless skinless chicken tenders

1/4 cup extra virgin olive oil

4 cloves garlic, minced or grated

1/4 cup fresh parsley, chopped (or 1 tablespoon dried)

1/4 cup fresh basil, chopped (or 1 tablespoon dried)

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon cayenne

1/2 teaspoon kosher salt and pepper

2 heads romaine lettuce, chopped

1 cup fresh strawberries, halved

2 watermelon radishes, thinly sliced

2 Persian cucumbers, sliced

4 ounces herbed goat cheese, crumbled

1 avocado, sliced

1/2 cup roasted almonds, chopped

large handful edible flowers, for serving

For the Honey Balsamic Vinaigrette

1/4 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons apple cider vinegar

1 tablespoon honey

pinch of cayenne, to taste

salt and pepper, to taste



For the Salad

In a bowl, combine chicken, olive oil, garlic, parsley, basil, paprika, onion powder, cayenne, salt, and pepper.

For added flavor, allow the chicken to marinate 1 hour or overnight.

Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.

Grill chicken for 5 to 8 minutes per side or until the chicken is cooked through.

Remove from the grill and thinly slice the chicken.

In a large salad bowl, toss lettuce, strawberries, radishes and cucumbers.

Add chicken to the salad along with goat cheese, avocado, almonds and a handful of flowers.

Serve with the honey balsamic vinaigrette.

For the Honey Balsamic Vinaigrette

In a glass jar, combine olive oil, vinegars, honey, cayenne and a pinch of salt and pepper.

Seal the jar and shake well, then taste and adjust seasonings as needed.  Enjoy!

Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes