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Avocado Chicken Salad with Homemade French Dressing

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!

Servings: 4 servings
  • 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
French Dressing:
  • 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
  1. 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).

  2. 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. 

  3. 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.

Recipe Notes

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.