Description
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.
Ingredients
Scale
- 2 chicken breasts
- 1–2 tbsp. butter (melted)
- salt and pepper
- 2 tbsp. paprika
- 4 slices bacon (cooked and roughly chopped)
- 1/2 cup blueberries
- 4 oz. chévre
- 1 large avocado (sliced thinly)
- Juice of 1 lime (or 1/4 cup bottled)
- 8–10 cups of your favorite salad greens
Dressing:
- Click the link above for the dressing recipe.
Instructions
- 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.
- Place in a baking dish and roast for about 20 minutes, or until the internal temperature reaches 165 degrees. Set aside.
- To make the dressing, blend the mayo, buttermilk and blueberries in the blender until thoroughly mixed.
- 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).
- Drizzle chévre and yogurt dressing over the top and
- Category: Main