Chicken, Avocado & Kalamata Spinach Salad

Sauteed chicken, lots of vegetables and Gorgonzola cheese make this spinach salad into a hearty meal.

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Ingredients:

• Salad:
• 4 chicken breast halves, skinned, boned, and cooked
• 3 Tablespoons extra virgin olive oil
• 1 cup thinly sliced red onion
• 2 ripe avocados, peeled, pitted and thinly sliced
• 2 1/2 Tablespoons fresh lemon juice
• 3 cups cherry tomatoes, halved
• 1/4 cup pitted Kalamata olives, halved
• 3 Tablespoons chopped fresh basil
• 2 bags fresh spinach, washed and dried
• 1/3 cup Gorgonzola cheese, crumbled
• Dressing:
• 1/2 cup sugar
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup vinegar
• 3 Tablespoons Balsamic vinegar
• 3/4 cup extra virgin olive oil
• 4 Tablespoons poppy seeds

Method

Cut chicken into bite size pieces and set aside. In a 10 or 11 inch skillet, over medium heat, add 2 tablespoons olive oil, reserving the remaining oil. When hot, add onion and saute 4 to 5 minutes until onion slices are tender. Remove onion from skillet and set aside. In the same skillet, add remaining tablespoon oil and chicken pieces. Saute chicken until brown on all sides, about 5 minutes, and keep warm. Place avocado slices in small bowl and spoon lemon juice on top, making sure to coat all slices. Add tomatoes, olives and basil to avocado slices and set aside. To make dressing, place all ingredients except oil and poppy seeds in a blender or food processor. Process until smooth. Continue to process, and with processor or blender running, pour in oil in a very slow stream. When well combined, add poppy seeds and process only until mixed. Place spinach in a large serving bowl. Spoon onions, chicken, and tomato/avocado mixture over top. Spoon on desired amount of dressing and sprinkle with the cheese. Serve immediately.

Notes: My husband and I developed this salad one day when we had left over chicken and two bags of fresh spinach. We've been making it ever since.

Number of servings: 4

Submitted By: Radelle
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