September 21, 2012

Recipe: Spinach Salad with Chicken and Avocado

Savor the end of summer with this quick and easy salad that is perfect for any weeknight (or, weekend).  We serve it as a main course all year round.  Omit the chicken for a vegetarian version, and the cheese for vegan style.

Click HERE for Printable version 


8 cups chopped spinach (1 bag)
2 large tomatoes, diced
½ cup corn (frozen, canned or cut off the cob)
½ cups chopped cooked chicken (a Costco or grocery store rotisserie chicken is the easiest way to go)
1 or 2 avocados, sliced (we looove avocado so I usually use two)
cup crumbled goat or feta cheese (personal preference or whichever you have on hand)
¼ cup toasted pine nuts


3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste


1. Place all salad ingredients in large bowl.  Toss.
2. In a small bowl, whisk together the dressing ingredients. Pour over individual plates of salad (that way, if there is any salad leftover, it will keep until the next day.  Not so if the dressing is added to the entire bowl).

Serve.  Enjoy!


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