Chicken, Avocado and Spinach Salad

"This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken."
 
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Ready In:
27mins
Ingredients:
14
Serves:
4
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ingredients

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directions

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

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Reviews

  1. A great salad; simple, tastes lovely and is takes almost no time at all to make. It looked really nice and colorful. Thanks!
     
  2. 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!
     
  3. 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!
     
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