This fresh healthy delightful mixed salad has texture, colour, flavour and the creamy avocado yogurt salad dressing takes it to the next level of deliciousness.
With the warm temperatures arriving, I can’t help but think it’s time for salads and grilling. I don’t know about you, but during this time of the year I enjoy lighter meals and as the pandemic continues, every now and then I want to squeeze in a comfort meal.
This salad has all the goodness of a healthy and wholesome salad and it’s gluten-free! It a great salad to make for lunch with a few friends or a light supper when you are no up for a big meal. This salad has a large assortment of vegetables, grill chicken kabobs and a creamy rich dressing that makes you say yummmmy!
WHEN MAKING THIS SIMPLE HEALTHY RECIPE
Chicken: I made the Greek-Style Chicken Kabobs for this dish and another option is the Mediterranean Chicken Breast and slice it over the salad. Both recipes can be found on my blog.
Vegetables: keeping in mind flavour, colour and texture, I added to this salad spinach, leafy green of your choice, romaine or kale, red cabbage, cucumber, cherry tomatoes, red onion or shallots are optional. Feel free to substitute to the vegetables of your liking, and what you have in your refrigerator.
Dressing: this dressing was creating with the Avocado Sauce (recipe is on my blog) in mind that I made a couple days ago. I wanted to add this to yogurt along with other ingredients to really give it a bold flavour but not overpowering, and I wanted a light creamy texture to add to this salad. The outcome was absolutely delicious!!
HOW TO MAKE THIS RECIPE
Place the chicken kabobs on a hot grill and while they are grilling, you can start slicing and cutting the vegetables. But keep an eye on the chicken while they are grilling to avoid them from burning. Remove the chicken kabobs from the grill and cover to keep them warm and juicy.
Using food processor or blender, add all of the avocado yogurt dressing ingredients and blend until smooth and creamy. Arrange the vegetables and chicken in a serving salad bowl, then drzzle the dressing lightly over the salad.
I would suggest to serve the vegetables into a salad bowl and drizzle the dressing on top and garnish with dill. You have the option to mix the dressing into the salad before serving. Then garnishwith dill and enjoy! This salad makes a perfect lunch or light supper.
This is a type of salad is best eaten fresh, after it’s made to really enjoy it’s freshness. The longer the dressing sits on this salad, the greens will start to soften. This recipe serves four and you adjust it according to the amount of people you are serving.
Grilled Chicken Salad with Creamy Avocado Yogurt Dressing
Ingredients
Salad:
- 2 grilled organic chicken breasts
- 2 cups organic spinach
- 2 cups leaf/romaine lettuce/kale
- 1 cup red cabbage, thinly sliced
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, cut in half
- 1/4 red onion, thinly sliced
- 1/2 cup goat or feta cheese, crumbled
- 2 sprigs fresh dill, garnishing
Avocado Yogurt Dressing:
- 1/2 cup Greek yogurt
- 1 clove garlic
- 2 tsp lemon juice
- 1 tbsp white balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp avocado sauce (recipe found on my blog or substitute 1/4 of avocado)
- 1/4 tsp salt
- pinch of black pepper
Instructions
- Grill chicken breasts to your preference. Set aside while making salad and dressing. This grilled chicken recipe is my Greek Kabobs found on my blog.
- Prepare and combine the spinach, lettuce, red cabbage, cucumber, cherry tomatoes, and red onion in a large bowl.
- Place all the dressing ingredients into the food processor or blender. Process until smooth, and while scraping the sides.
- Add the grilled chicken to the salad, and pour the dressing over the salad and gently combine. Crumb the goat or feta cheese over the salad, and garnish with fresh dill.
- Serve and refrigerate dressing up to 3 days.
Nutrition
This makes a perfect lunch or dinner during those hot summer days when you prefer an easy lighter meal. Enjoy and Happy Eating!
