The Love Chef

Recipes

Chicken Recipes

CHICKEN AND AVOCADO SALAD


            4 cups mixed salad greens, torn in bite-size pieces
            1 large tomato, cut into thin wedges
            1/8 cup sliced green onions (scallions)
            1/3 cup sliced black olives
            2 cooked boneless chicken breast halves (about 8 ounces, sliced)
            1 fully ripened Mexican avocado, halved, pitted, peeled
                      and cut into thin wedges
            Optional: Lime wedges

Balsamic Vinaigrette Dressing:

            
cup Colavita extra virgin olive oil
            
cup Colavita balsamic vinegar
            2 tablespoons Dijon mustard
            1 tablespoon minced garlic
            Salt and pepper to taste

Place greens on a serving platter, top with tomato wedges, green onions and olives. Arrange chicken and avocado over greens. Drizzle with dressing. Serve with lime wedges, if desired.

*For an extra Mexican touch, stir 4 teaspoons of lime juice and 1 tablespoon of chopped cilantro into the dressing.

Back

Top Of Page

Copyright 2001 - 2005 | The Love Chef | All Rights Reserved
email: lovechef@thelovechef.com 

Page last updated: Friday, May 20, 2005 10:02 AM ET