Monday, March 31, 2014

Chicken, Avocado And Walnut Salad

This hearty salad was perfect for a Sunday springtime lunch!

serves 4 ( 11 points +)


  • 12 c. Romaine lettuce, torn
  • 2 Avocados, skinned, pitted and sliced
  • 1 tsp. olive oil
  • 1 lb. boneless, skinless chicken breasts
  • salt and pepper to taste
  • 4 T. chopped walnuts


  • 2 T. olive oil
  • 2 T. white wine vinegar
  • 1 tsp. honey
  • 1/2 tsp. Dijon mustard
  • salt and pepper to taste

Whisk dressing ingredients together in a bowl; set aside.

Heat a nonstick skillet coated with cooking spray. Sprinkle chicken with salt and pepper. Add oil to the pan. Cook chicken until juices run clear. Let stand 5 minutes, then chop.

Place lettuce and avocado in a large bowl. Toss with dressing.

Place lettuce on each of 4 plates. Top with chicken and sprinkle with walnuts.

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