…Dinner, not sandwich! If you’ve been following along with our summer salad recipes, you’ll love this one. It’s loaded with veggies, has lots of texture and crunch, and is a satisfying meal by itself.
Salad Ingredients:
Mixed spring greens (4 large handfuls)
1 avocado, cut into chunks
4 green onions, chopped
2 small carrots, chopped
12-14 cherry and baby Roma tomatoes, cut into half
1 cup broccoli crowns, coarsely chopped
1 ripe pear, cut into chunks
Handful raw cashews, broken in pieces
2 tablespoons goat cheese
2-3 chicken thighs
Dressing Ingredients (approximate measurements):
3-4 tablespoons extra-virgin olive oil, 1 teaspoon white wine vinegar, 1 teaspoon apple cider vinegar, 1 heaping teaspoon coarse mustard, 1/2 teaspoon Kosher salt, 4-5 cranks of freshly-ground black pepper, 1 teaspoon honey
Instructions:
- Assemble all salad ingredients (except for chicken and goat cheese) in large salad bowl, set aside.
- Sauté (or grill) chicken in lightly-oiled pan, seasoning with salt, freshly-ground black pepper, and garlic powder before removing to let sit on paper towels. Cut into large strips.
- Put all dressing ingredients into small bowl, whisk until smooth.
- Drizzle dressing over salad bowl items, toss vigorously to coat everything well.
- Plate onto flat dinner bowls or large plates. Sprinkle with goat cheese.
- Place chicken strips onto salads and serve immediately.