This chicken veggie salad was a pretty easy to throw together which is exactly what I need these days as I’m buried among boxes and packing tape! Moving and packing while exciting is also a huge pain…just for the record. And by the way I feel like my kitchen is never ending in terms of all the things I have….that I never knew existed either! I have things in my cabinets that I got as wedding gifts that I have never opened. You know those gifts that aren’t on your registry but you still get…yes those! Ugh! We are almost done though and leave next week for our next big adventure in North Carolina. We will wave goodbye to South Florida happy with the memories we’ve had here but excited for what lies ahead! As scary as it may seem at the same time.
Anyways, back to the salad. What’s a post without me rambling! Right? You would probably question me if I didn’t ramble….ok there I go. I’ll put it simply….the chicken salad is easy! Score! Right? And having an easy salad that can also be stored for meals throughout the week is a big bonus too! Now for the veggies in this salad, I used my broccoli veggie saute recipe but left out the sweet potato and zucchini and just went with broccoli, tomatoes, and green onion. I basically went with those because that’s what I had on hand, but you chose what you like. The dressing is great because it adds the amazing benefits of avocado to the salad…and let’s face avocado’s are pretty awesome!
There you have it folks a great salad you can whip up pretty quickly and have for several meals throughout your busy week and that all fit into the Paleo way of things.
Ok, posting will be a little limited for the next few weeks but I promise I will do my very best to get back into my new kitchen and cook up some more paleo goodies. that is if I can get through all the boxes I have to unpack for the kitchen. Ugh!
Have a good week everyone!!
Chicken Veggie Salad with Avocado Herb Dressing
1 pound cooked chicken breasts, shredded
Avocado Herb Dressing
1/2 of avocado
1/3 cup fresh parsley
1/3 cup fresh basil
1 tablespoon avocado oil (or olive oil)
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
2 green onions, diced
1/4 teaspoon sea salt
1/4 fresh ground black pepper
In a large bowl toss together shredded cooked chicken and the broccoli veggie saute (with veggies of choice). Set aside once combined.
In a food processor, combine all ingredients for the avocado dressing and process until the mixture is pureed. If a little thick add another tablespoon of avocado oil or olive oil. You want the dressing to be a little thick but not too thick where it looks more like guacamole.
Pour the dressing over the chicken veggie mixture and toss until evenly incorporated. Season with additional salt and pepper if needed.
Enjoy right away or store salad in an airtight container in the refrigerator and enjoy later.
Makes about 4 to 6 servings.