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!
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.