California Chicken, Avocado, and Goat Cheese Salad
Ingredients
The Chicken
-
1
pound
boneless skinless chicken tenders
-
¼
cup
extra virgin olive oil
-
4
cloves
garlic, minced or grated
-
¼
cup
fresh parsley, chopped
-
¼
cup
fresh basil, chopped
-
½
teaspoon
smoked paprika
-
½
teaspoon
onion powder
-
¼
teaspoon
cayenne
-
½
teaspoon
kosher salt and pepper
The Salad
-
2
heads
romaine lettuce, chopped
-
1
cup
fresh strawberries, halved
-
2
pieces
watermelon radishes, thinly sliced
-
2
pieces
Persian cucumbers, sliced
-
4
ounces
herbed goat cheese, crumbled
-
1
piece
avocado, sliced
-
½
cup
roasted almonds, chopped
-
1
large handful
micro greens, sprouts, and/or edible flowers
Honey Balsamic Vinaigrette
-
¼
cup
olive oil
-
¼
cup
balsamic vinegar
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
honey
-
pinch
cayenne (to taste)
-
kosher salt and pepper
Instructions
- Combine chicken, olive oil, garlic, parsley, basil, paprika, onion powder, cayenne, salt, and pepper in a bowl. Marinate for 1 hour or overnight.
- Preheat grill or skillet to medium-high and brush with oil.
- Grill chicken for 5-8 minutes per side until cooked through, then slice thinly.
- In a large salad bowl, toss together lettuce, strawberries, radishes, and cucumbers. Top with chicken, goat cheese, avocado, almonds, and micro greens.
- For the vinaigrette, combine olive oil, balsamic vinegar, apple cider vinegar, honey, cayenne, salt, and pepper in a jar. Shake well and adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
4 servings
Calories
770
Total fat
50g
Total carbohydrates
30g
Total protein
40g
Sodium
500mg
Cholesterol
90mg
You might also like