Ingredients
Scale
For the dressing:
- 1/2 of a large ripe avocado
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup low fat milk
- 1 – 2 cloves garlic
- Juice of 1/2 a lemon
- 1 Tablespoon light mayonnaise
- 1 Tablespoon extra virgin olive oil
- Fresh herbs (I used a few basil leaves, a small sprig of rosemary, and a bit of fresh dill)
For each salad:
- Mixed greens
- Chopped, cooked chicken (~ 4 nuggets, 2 strips or 1 chicken breast)
- 1/4 of an avocado, sliced or chopped
- Red onion, sliced thin
- A few fresh mushrooms, sliced
- Small handful of matchstick carrots
- A Tablespoon or two of sliced almonds, toasted
- A bit of blue cheese or feta, crumbled
Instructions
- Prepare the dressing by putting all ingredients in a handi chopper or mini food processor until smooth. Adjust the amount of herbs to taste.
- For the salad: fill your bowl/plate with greens. Top with chopped chicken, avocado, mushrooms, carrots, almonds, and crumbled blue cheese or feta. Drizzle with the dressing and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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