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Fresh Herb Salad with Grilled Chicken, Goat Cheese & Avocado

This Fresh Herb Salad with Grilled Chicken, Goat Cheese and Avocado is the perfect spring or summer meal! Paired with a great bottle of wine, like Sequoia Grove Chardonnay, you have all the makings for a memorable evening.
Course Main Course
Cuisine American, Gluten Free, Healthy
Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings 6
Calories 500kcal
Author Wendy Polisi


  • Dressing
  • 1/2 cup seasoned rice wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon grainy mustard
  • 3 tablespoons Swerve or Sweetener of Choice
  • 1 lemon juice and zest
  • 2 cloves garlic minced
  • Salad
  • 16 ounces boneless chicken breast
  • 12 ounces spring mix
  • 1 cup cherry tomatoes halved
  • 1 carrot peeled and shredded
  • 2 avocados pitted and diced
  • 1/3 cup chopped chives
  • 1/4 cup chopped parsley
  • 3 ounces crumbled goat cheese


  • To make the dressing, combine the rice wine vinegar, olive oil, mustard, sweetener, lemon and garlic in a blender. Season with salt and pepper. Blend until smooth. Taste and adjust seasonings.
  • Preheat a grill pan to medium high heat. Sprinkle chicken with salt and pepper. Grill chicken over medium heat until golden brown, about 8 minutes. Flip and cook for 8 more minutes, or until cooked through. Allow to rest for 15 minutes and then slice.
  • In a large bowl combine spring mix, chicken, tomatoes, carrot, avocado, chives and parsley. Toss with desired amount of dressing. Top with goat cheese and serve.


Calories: 500kcal | Carbohydrates: 19g | Protein: 21g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 200mg | Potassium: 834mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3040IU | Vitamin C: 41.5mg | Calcium: 57mg | Iron: 2mg