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Chicken Avocado Salad with White Balsamic Vinaigrette

Ingredients

  • Chicken Avocado Salad
  • 1 head of romaine lettuce (washed and chopped)
  • 23 cups spring lettuce mix
  • 2 cooked chicken breasts (about 68 ounces each, sliced)
  • 12 cups grape or cherry tomatoes (halved)
  • 2 avocados (peeled, core removed and sliced)
  • 1/2 small red onion (sliced)
  • 1/4 cup freshly chopped basil
  • 2 tablespoons freshly chopped cilantro
  • 2 tablespoons freshly chopped mint
  • White Balsamic Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinaigrette
  • 1/21 tablespoon honey *
  • 1 teaspoon dijon mustard
  • 1/2 lemon (juiced)
  • Pinch of salt and pepper to taste

Instructions

  1. Place romaine lettuce and spring lettuce in a large salad bowl.
  2. Toss lettuce with basil, cilantro and mint
  3. Arrange chicken, avocado, tomatoes and onion on top.
  4. Toss with desired amount of dressing right before serving.
  5. White Balsamic Vinaigrette
  6. To make dressing place all the ingredients in a medium mason jar with a lid.**
  7. Close lid tightly and shake well until combined.
  8. Store at room temperature.

Notes

Variations –
Substitute tomatoes with strawberries
Substitute tomatoes with blueberries
Substitute tomatoes and do a mix of strawberries and blueberries
Crumbled feta, goat or blue cheese
Sliced Parmesan cheese
Shredded mozzarella cheese
Chunks of fresh mozzarella
Walnut, pecans or almonds for a little crunch

See post for more notes and tips!

*I have made this with and without honey and it’s good either way! Depending on how sweet you like it I’d start with 1/2 tablespoon honey and add more after you mix it together if you want it sweeter. I recommend using good quality honey if you add it! It really makes a difference! I use Thrive Market Raw Honey.

**If you don’t have a mason jar mix all the ingredients except olive oil in a bowl then while stirring stream in extra virgin olive oil. Cover at room temperature until ready to serve.