Avocado and Goat Cheese Salad
Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 4
The featured ingredient of this recipe is California’s delicious avocados. Yum!
Ingredients:
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
Directions:
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!
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