Chicken, Avocado and Mandarin SaladThis salad is a nice balance of crisp, juicy, sweet and tart, chicken makes it a meal. |
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Ingredients: |
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3 chicken breasts 1½ tablespoon Italian flat leaf parsley, minced 2 tablespoons honey ¼ cup of canola oil 2 tablespoons white wine vinegar ½ teaspoon Kosher salt small pinch ground pepper small pinch garlic powder 1 head romaine lettuce, cut into bite-sized shreds 2 stalks of celery cut on angle ½ of a red pepper, chopped 1 Can of Mandarin oranges, drained 1 avocado, cut into ½” squares |
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In a large sauté pan over medium high heat, add canola oil.
Lightly season chicken with Kosher salt and ground black pepper and add to pan.
Cook thoroughly on both sides until breast reaches internal temperature of 165°F or until the juices run clear, set aside to cool.
Combine Italian flat leaf parsley, honey, canola oil, white wine vinegar, Kosher salt, ground pepper and garlic powder in a blender and blend for 30 seconds.
Add lettuce, celery, red pepper to bowl.
Top with Mandarin oranges, avocado and chicken breast, cut into strips.
Pour dressing lightly over salad, reserve a little, mix and add remaining dressing to taste.