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Chicken Veggie Salad with Avocado Herb Dressing
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Brief Description
This easy chicken salad can be stored and served with meals throughout the week.
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Main Ingredient
chicken
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
http://www.multiplydelicious.com/thefood/2012/07/chicken-veggie-salad-with-avocado-herb-dressing/
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Tags:
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Notes:
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Posted By: dealsofsweetness
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Posted On: May 13, 2014
Number of Servings:
Ingredients:
- 2 cloves - garlic minced
- 1 cups - fresh cherry tomatoes halved
- 2 teaspoons - fresh oregano minced
- 2 tablespoons - fresh parsley minced
- 1 teaspoons - paprika
- - salt and pepper to taste
- 1/2 - of avocado
- 1/3 cups - fresh parsley
- 1/3 cups - fresh basil
- 1 tablespoons - avocado oil (or olive oil)
- 1 tablespoons - apple cider vinegar
- 1 tablespoons - dijon mustard
- 2 - green onions, diced
- 1/4 teaspoons - sea salt
- 1/4 teaspoons - fresh ground black pepper
- 1 pounds - cooked chicken breasts, shredded
- 2 cups - water
- 1 pounds - fresh broccoli broken into florets
- 2 slices - sugar-free, nitrate-free bacon
- 2 - green onion diced
Directions:
For Broccoli Veggie Saute:
In a large pot, bring water to a boil over medium-high heat. Once the water is to a boil add broccoli, cover with a tight-fitting lid and steam broccoli until tender, about 3 to 4 minutes. Drain the broccoli in a colander and rinse with cold water to stop the cooking process.
While the broccoli is steaming heat a sauté pan over medium heat and cook bacon slices. Once bacon is cooked, set aside. Do not discard the bacon grease after bacon is cooked.
In a medium bowl toss together the green onion, garlic, tomatoes, oregano, and parsley. Heat same sauté pan with bacon grease until warm and add the tomato veggie mixture. Sauté until the tomatoes begin to pop. Add broccoli, paprika, salt and pepper and stir to combine everything together. Let cook for about 3 to 5 more minutes or until heated through. Season with more salt and pepper is desired. Sprinkle with diced bacon you cooked earlier.
For Chicken Salad:
In a large bowl toss together shredded cooked chicken and the broccoli veggie saute (with veggies of choice). Set aside once combined.
For Dressing:
In a food processor, combine all ingredients for the avocado dressing and process until the mixture is pureed. If a little thick add another tablespoon of avocado oil or olive oil. You want the dressing to be a little thick but not too thick where it looks more like guacamole.
Pour the dressing over the chicken veggie mixture and toss until evenly incorporated. Season with additional salt and pepper if needed.
Enjoy right away or store salad in an airtight container in the refrigerator and enjoy later.
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