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California Chicken, Avocado and Goat Cheese Salad
Serves 4
20 mins prep
10 mins cook
30 mins total
A fresh and delicious chicken salad
Honey Balsamic Vinaigrette
1. In a bowl, combine the chicken, olive oil, garlic, parsley, basil, paprika, onion powder, cayenne, salt, and pepper. For added flavor, allow the chicken to marinate 1 hour or overnight.
2. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and thinly slice the chicken.
4. In a large salad bowl, toss together the lettuce, strawberries, radishes, and cucumbers. Add the chicken on top of the salad along with the goat cheese, avocado, almonds, and a handful of micro greens. Serve with the honey balsamic (below).
Honey Balsamic Vinaigrette
1. In a glass jar, combine the olive oil, balsamic vinegar, apple cider vinegar, honey, cayenne, and a pinch each of salt and pepper. Seal the jar and shake well. Taste and adjust seasonings as needed. Keep stored in the fridge for up to 1 week.