Berry Chicken Salad with Balsamic Vinaigrette
Ingredients
The dressing
-
3
tablespoons
balsamic vinegar
-
2
tablespoons
honey
-
1
tablespoon
Dijon mustard
-
¼
cup
olive oil
-
¼
teaspoon
coarse salt
-
¼
teaspoon
freshly ground black pepper
The salad
-
4-6
cups
spring mix
-
4
(4- to 6-ounce)
cooked boneless skinless chicken breasts
-
2-3
cups
fresh berries
-
1
medium
ripe avocado
-
½
cup
cooked quinoa
-
1
pinch
coarse salt
-
1
pinch
freshly ground black pepper
-
1
handful
chopped walnuts or almonds
-
1
handful
feta, goat or Parmesan cheese
Instructions
- Whisk together the dressing ingredients in a small bowl and adjust seasoning to taste.
- Arrange spring mix in bowls.
- Top each salad with sliced chicken, berries, avocado, and quinoa.
- Sprinkle with salt and pepper if desired.
- Add nuts and cheese if desired.
- Drizzle dressing on the salad just before serving.
- Store leftover salad and dressing separately in the refrigerator.
Nutrition Facts (estimated)
Servings
4
Calories
518
Total fat
24g
Total carbohydrates
46g
Total protein
34g
Sodium
406mg
Cholesterol
69mg
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