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.
- 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
- 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