#header-inner {background-position: center !important; width: 100% !important;}

Monday, September 29, 2014

Chicken Chopped Salad with Avocado Dressing



Chicken Chopped Salad with Avocado Dressing | The Sweets Life
Chicken Chopped Salad with Avocado Dressing 
Now that we're bidding September adieu, my guess is that people are starting to crave warmer, comfort-style foods. I'm right there with you, but I'm not completely ready to stop making salads (although I'll definitely be making more fall-inspired salads, like this one).
Pin ItChicken Chopped Salad with Avocado Dressing | The Sweets Life
Before you completely swear off salads in favor of soups and stews, give this one a try! It comes together in about 20 minutes, perfect for a weeknight. Keep it vegetarian by omitting the chicken or skip the pita chips and stick it in a pita pocket instead. Our favorite part was definitely the avocado dressing and we used the leftover dressing on side salads the next few nights. It kept well for 3 or 4 days!
Chicken Chopped Salad with Avocado Dressing | The Sweets Life
Looking for another chopped salad with an equally awesome avocado dressing? Try my Southwestern Salad with Creamy Avocado Dressing!

One Year Ago: Meskerem Ethiopian Restaurant
Two Years Ago: Two Days in California Wine Country and Herbed Sundried Tomato Tapenade
Three Years Ago: Eggplant and Mushroom Veggie Balls and French Onion Soup
Four Years Ago: Basil Parmesan Crackers and POM Banana Blueberry Popsicles
Five Years Ago: Chocolate Marshmallow Bars and Tortilla Pinwheels

Chicken Chopped Salad with Avocado Dressing

Printer-Friendly Recipe
Ingredients:
-1/2 avocado
-1/4 cup grated Parmesan, plus more for serving
-1/4 cup Greek yogurt
-1/4 cup fresh lemon juice
-1/4 cup fresh flat-leaf parsley leaves
-2 tbsp olive oil
-kosher salt & black pepper
-1 head romaine, chopped (about 8 cups)
-2 cups shredded rotisserie chicken
-1 (15.5 oz) can chickpeas, drained and rinsed
-2 cups halved grape tomatoes
-pita chips, for serving

Directions:
1. Combine the avocado, Parmesan, Greek yogurt, lemon juice, parsley, olive oil, 1/3 cup water, and 1/2 tsp each salt and pepper in a blender. Blend until smooth and refrigerate until ready to use.
2. In a large bowl, combine the romaine, chicken, chickpeas, tomatoes, avocado dressing, and 1/2 tsp each salt and pepper.
3. Serve the salad topped with pita chips and additional grated Parmesan.

from Real Simple May 2014