Avocado Salad
Prep Time:
5 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 1 boneless, skinless chicken breast
  • 2 avocados
  • 2 tablespoon lemon juice
  • 1 garlic clove, peeled
  • 1/4 cup white balsamic vinegar
  • 3/4 cup olive oil + 1 tablespoon
  • 1/2 cup shaved parmesan
  • 2 cup arugula
  • 1 head of boston bibb lettuce
  • 2 tablespoon salt, divided
  • 2 teaspoon pepper, divided
Directions
  1. Preheat the oven to 375 degrees.
  2. On a sheet pan, season chicken breast with 1 tablespoon of salt and 1 teaspoon of pepper and rub with 1 tablespoon of olive oil. Roast in oven for 30-45 minutes, or until done. Let cool and shred.
  3. In a food processor, blend together one of the avocados, the lemon juice, garlic clove, white balsamic vinegar, and the remaining salt and pepper. Slowly add the rest of the olive oil and blend until well incorporated. You will have about a cup of dressing; set aside half and save other half for later use.
  4. Dice the other avocado and set aside. In a salad bowl, add Boston Bibb, arugula, shredded chicken, shaved Parmesan, and toss well to combine. Add the avocado dressing and toss. Add diced avocado last, toss and serve.