Blue Chicken Avocado Salad

Sometimes I come home from work and my daughter has made chicken but she hasn’t eaten it all. Yesterday was one of those days. I came home and there were two whole chicken tenders sitting on a plate on the table that she hadn’t touched. This always makes me think “salad”. This may sound really odd, but I’m not much of a chicken nugget/chicken tender eater unless there are vegetables involved, preferably lots of greens and a good dressing. I’m weird, I know.

So I took one of those tenders, rummaged around in the fridge to find some yummies to go with it and made a very satisfying and pretty salad.

Blue Chicken Avocado Salad

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: as many as you like!

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Ingredients

• Chopped chicken (breaded, baked or grilled … leftover chicken is perfect for this), warmed & chopped
• Fresh mixed greens
• Blue cheese crumbles
• Slices of ripe avocado
• Sweet, ripe cherry tomatoes, halved
• Homemade Blue cheese dressing (recipe here) … or ranch, whatever you prefer

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Instructions

1. Heat or cook the chicken, then chop. For my personal salad, I used 1 chicken tender.
2. Fill your salad plate or bowl mostly with greens. Add blue cheese crumbles, avocado, & cherry tomatoes.
3. Drizzle with dressing and enjoy!

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Notes

For a gluten free salad, make sure to use gluten free chicken.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at What’s Cookin’ Wednesday, Thursday Favorite Things, Foodie Friends Friday, The Weekend Social, Weekend Potluck, What to Do Weekends and Let’s Get Real.