Strawberry, Avocado and Chicken Salad

Strawberry, Avocado and Chicken Salad

(4 servings)

Ingredients:

Salad:

12 cups Greens (see note)

1 1½ lb. Rotisserie Chicken, pulled and chopped

12-16 Strawberries, sliced (depending on size)

1-2 Avocados, peeled, seeded and diced

½ medium Red Onion, sliced

4 large Fresh Eggs, boiled, peeled and sliced

4 oz. Blue Cheese Crumbs

½ cup Walnuts, chopped

Vinaigrette:

¼ cup Fresh Lime Juice

¼ cup Shallots, finely chopped

2 tsp. Honey

½ tsp. Kosher Salt

½ tsp. Black Pepper

¼ cup Extra Virgin Olive Oil

Directions:

Take 4 dinner plates or individual wide pasta bowls and equally divide the salad ingredients in order.  Trying to give your best presentation of each.  Serve with the accompanying vinaigrette or your favorite dressing so people can add their own amounts and good bread.  For the vinaigrette, in a bowl or tightly sealable jar, whisk or shake all the ingredients up to the olive oil.  Slowly add the oil, if whisking, until well blended.  In the jar, add all the oil and shake vigorously until well combined.

Note:               For the greens in this recipe, it’s your choice.  You can use iceberg lettuce, Romaine, Spinach or a mixture of whatever is available or desired.

Note:               Garlic bread or Spanish Garlic Bread goes well with this salad to make a full meal.

Ideas for Future Efforts

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