Categories: Chicken, Lunch, Salad
Ingredients
- 1 cup cut fresh asparagus, 1 inch pieces,steamed until crisp-tender
- 1 medium ripe avocado, peeled and sliced
- 2 tablespoons lemon juice
- 4 cups european blend salad greens
- 1 cucumber, thinly sliced
- 1 1/2 cups sliced strawberries
- 2 boneless skinless chicken breast halves, cooked and sliced crosswise
- salt and pepper
- 1/4 cup coarsely chopped and toasted walnuts or 1/4 cup pine nuts
- Dressing:
- 5 fresh strawberries, halved lengthwise
- 1 tablespoon orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon pepper
- 1/2 teaspoon sugar
Directions
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Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
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In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine. Season with salt and pepper to taste. 4 Sprinkle with nuts.
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For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
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Add remaining dressing ingredients; stir to combine.
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Pour dressing over salad; toss to coat.
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Serve immediately.