Chicken, Avocado and Spinach Salad

Total Time
27mins
Prep 15 mins
Cook 12 mins

This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken.

Ingredients Nutrition

Directions

  1. Heat 1 TBS olive oil in a large skillet over medium-high heat.
  2. Season chicken with salt and pepper to taste.
  3. Cook in skillet, turning once, until juices run clear (about 12 minutes).
  4. Slice into thin strips and place in large bowl.
  5. In separate bowl, whisk together salt and pepper, garlic and vinegar.
  6. Slowly whisk in 1/3 cup olive oil.
  7. Stir in shallots, tomatoes, and basil.
  8. Spoon 1/4 cup of the dressing over chicken and toss to coat.
  9. Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

Reviews

(3)
Most Helpful

A great salad; simple, tastes lovely and is takes almost no time at all to make. It looked really nice and colorful. Thanks!

Hadassah_e February 22, 2009

A fabulous salad and very quick and easy if you use a rotisserie chicken! We actually tossed this in one bowl and then served. Beautiful presentation and a perfect 10 on flavor!

quikgourmet July 08, 2007

A great, simple salad with fantastic taste! The dressing for it is out of this world! I used leftover rotisserie chicken, 2 garlic cloves and half of a shallot because the one I had was very big. Did I mention the dressing is so, so good? ;) It was a perfect compliment to the chicken, spinach and avocado. Thanks for sharing this wonderful salad recipe, Bev!

rickoholic83 June 26, 2007

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