Roast Chicken Salad with Avocado and Blueberries
Recipe Type: Main
This is no wimpy salad. Loaded with roast chicken, bacon, Chevre, avocado, Greek yogurt and blueberries, it is a salad filled with protein and flavor.
  • 2 chicken breasts
  • 1-2 tbsp. butter, melted
  • salt and pepper
  • 2 tbsp. paprika
  • 4 slices bacon, cooked and roughly chopped
  • ½ cup blueberries
  • 4 oz. chévre
  • 1 large avocado, sliced thinly
  • Juice of 1 lime (or ¼ cup bottled)
  • 8-10 cups of your favorite salad greens
  • Click the link above for the dressing recipe.
  1. Preheat the oven to 450 degrees. Pat the chicken dry with a paper towel and then brush with melted butter. Salt and pepper well and then sprinkle with paprika, coating both sides.
  2. Place in a baking dish and roast for about 20 minutes, or until the internal temperature reaches 165 degrees. Set aside.
  3. To make the dressing, blend the mayo, buttermilk and blueberries in the blender until thoroughly mixed.
  4. Finally, assemble the salad: add the salad greens to a large serving bowl and arrange on top: avocado slices, bacon, blueberries and chicken (cut into slices).
  5. Drizzle chévre and yogurt dressing over the top and
Recipe by Honest Cooking at