Ingredients

Scale

For the dressing:

1/2 of a ripe avocado
2 Tablespoons fresh-squeezed lemon juice
2 Tablespoons light mayonnaise
2 Tablespoons plain yogurt
2 cloves garlic
1/4 cup water
1 teaspoon dijon mustard
1/2 teaspoon smoked salt (or regular salt)
1/2 teaspoon fish sauce

For the salad:

4 – 6 cups greens of your choice (I used a mix of kale, spinach and green leaf lettuce but you can use romaine too)
1/4 lb. leftover or rotisserie chicken, cut into chunks
The other half of the avocado, cut into small chunks

For the top: thinly sliced shards of Parmesan cheese, toasted pepitas and freshly ground pepper

Instructions

Put all the dressing ingredients in a mini food processor or handi chopper and blend until smooth.
Toss the greens with the chicken and dressing to your liking. Top with avocado, parmesan, pepitas and pepper, to taste.

Notes

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

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