March was a big month in our house. My husband and I officially closed on our home and we are now first time homeowners!
We are so excited to finally have a place with a fence for our dog and an acre of land for her to play on. And i am beyond excited to have a place that I can paint and decorate to my heart’s content. No more rentals for us!
Before we move in, we’re putting in beautiful hardwood laminate, and we can’t get it in fast enough!
But, since we’re trying to get that done, we can’t move things into the house yet. Which means I’m looking for quick, easy, portable meals to take to the house every day while we work.
This avocado chicken salad with homemade french dressing is all of the above and more. The salad is light, springy-fresh and delicious. The dressing is made from scratch, and so incredibly easy. Plus, it makes enough that you can use it multiple times! And it’s also good as a veggie-dipping sauce in lunches!
And it can all be prepped ahead of time, salads put together and all, and then you can just add dressing when you’re ready to eat! It doesn’t get much more simple than that!
A light, springy-fresh salad featuring avocado, chickpeas, chicken and fresh veggies, topped with a zippy, made-from-scratch French dressing. Hello, farmer's market season!
- 1 lb. boneless, skinless chicken breast, cubed
- 3 cups Iceberg lettuce, torn
- 2 cups spinach leaves, torn
- 1 avocado, sliced into strips
- 1 cup chickpeas (garbanzo beans), rinsed and dried
- 1 large carrot, shaved
- 4 hard-boiled eggs, peeled and sliced
- 1 red bell pepper, diced
- 1/2 c. tomato paste
- 2 tbsp. tomato sauce or ketchup
- 3/4 c. olive oil
- 5 tbsp. honey
- 2 tbsp white sugar
- 1/2 c. apple cider vinegar
- 1/4 c. white vinegar
- 1/3 c. fresh lemon juice
- 2 tsp. salt
- 1 1/2 tsp. minced garlic
- 1 tsp. paprika
- pinch garlic powder
Make dressing - combine all ingredients in a bowl. Use an immersion blender to blend until smooth. Taste and adjust seasonings (I often need to adjust either the honey or the salt).
Cook the chicken: Heat a skillet to medium- high heat. Add 1/2 tbsp. olive oil. When it is hot, add the chicken. Season with salt and pepper. Stir occasionally. Cook until white throughout, about 5 minutes.
Assemble the salad: Toss together lettuce and spinach and split evenly between 4 salad bowls or plates. Top with remaining ingredients, divided evenly among bowls. Serve with dressing drizzled on top.
This recipe makes a LOT of dressing. Store it in the refrigerator for up to 3 weeks.
Note: It will get thicker as it sits in the refrigerator. Shaking it helps, as does thinning it with just a bit of water if needed.