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.
You guys. Have I got a power salad for you!
This salad came to be while Dave’s parents were visiting us earlier this year. Dave and his parents were hard at work painting our house (yes, the OUTSIDE!) a beautiful bright blue. 
But there is such a thing as too many cooks, and in my opinion four people painting a house is too many cooks. So instead, I worked in the garden and on logistics. Somebody’s gotta make sure that people eat (and at a normal time!)
Making an awesome salad was just one small way to say thanks. What I really love about it is all of the delicious bits of protein and healthy fats. Chicken. Greek yogurt, Chevre. Avocado. And it’s already gluten free, grain free and low carb, if you’re into those types of things. Oh yes. This is a good one.
Click here for the dressing recipe.
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Roast Chicken Salad with Avocado and Blueberries
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A hearty salad packed with roast chicken, bacon, and creamy chèvre. Sweet blueberries add a surprising twist!
Ingredients
- 2 chicken breasts
- 1-2 tbsp butter (melted)
- salt and pepper
- 2 tbsp paprika
- 4 slices bacon (cooked and roughly chopped)
- 0.5 cups (118 ml) blueberries
- 4 oz (113 g) chévre
- 1 large avocado (sliced thinly)
- 1 lime (or 0.25 cups (60 ml) bottled) Juice of
- 8-10 cups (1893-2366 ml) salad greens
Instructions
- Preheat oven to 450°F (232°C).
- Pat chicken dry, brush with melted butter, season with salt, pepper, and paprika.
- Place chicken in a baking dish and roast for 20 minutes, or until internal temperature reaches 165°F (74°C).
- Set chicken aside.
- To make the dressing: Blend mayonnaise, buttermilk, and blueberries until smooth.
- Add salad greens to a large bowl.
- Arrange avocado slices, bacon, blueberries, and sliced chicken on top of the salad greens.
- Drizzle with chévre and yogurt dressing.
Notes
- For optimal chicken roasting, ensure even thickness of breasts. If uneven, pound to an even thickness before roasting.
- To reduce prep time, use pre-cooked bacon. Ensure it’s roughly chopped for even distribution.
- Store leftover salad components separately for best quality. Dress salad just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 600
- Sugar: 15
- Sodium: 700
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use a different cheese instead of Chevre in the Roast Chicken Salad?
Yes, you can substitute Chevre with feta or goat cheese for a similar tangy flavor.
What kind of roast chicken should I use for this salad?
You can use any pre-cooked rotisserie chicken or roast your own chicken breast seasoned with salt and pepper for the salad.
How should I prepare the bacon for the salad?
Cook the bacon until crispy, then crumble it into pieces before adding it to the salad for added crunch.
