Country Style Salad

 


Sauvignon Blanc pairs perfectly with this salad.




1 lb. boneless, skinless chicken breast cut into small bite size pieces

1/4 tsp each salt and pepper

1 tbsp extra virgin olive oil

4 cups of mixed greens of your choice

1/2 cup red onion, sliced

1 cup cherry tomatoes

1/2 cucumber, peeled and sliced

1 avocado, peeled and diced

1/2 cup fresh or frozen corn, thawed


Healthy Dressing:

1 cup plain Greek yogurt

2 cloves of garlic finely minced

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

2 tbsp chives, finely chopped

1 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

1/4 tsp each salt and pepper


Make the dressing first.  Add all the ingredients to a mason jar and shake to emulsify.  Place dressing in the refrigerator.


Heat a skillet with extra virgin olive oil on medium high heat. Season chopped chicken breasts with salt and pepper.

Cook chicken in a single layer until it is cooked through and browned.  This will take 5-7 minutes.

Once chicken is cooked, use a slotted spoon to move chicken to a plate.

To assemble salad: Add greens to a large bowl.  Add chicken and the remaining ingredients.  

Before serving,  shake dressing and add 3/4 of the dressing to the salad and toss.  Add more dressing if needed.


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