California Chicken, Avocado and Goat Cheese Salad
A fresh and delicious chicken salad
Foto: Half Baked Harvest
Ingredients
- 1 pound boneless skinless chicken tenders
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced or grated
- 1/4 cup fresh parsley, chopped ((or 1 tablespoon dried))
- 1/4 cup fresh basil, chopped ((or 1 tablespoon dried))
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon kosher salt and pepper
- 2 heads romaine lettuce, chopped
- 1 cup fresh strawberries, halved
- 2 watermelon radishes, thinly slice
- 2 Persian cucumbers, sliced
- 4 ounces herbed goat cheese, crumbled
- 1 avocado, sliced
- 1/2 cup roasted almonds, chopped
- large handful micro greens, sprouts, and or edible flowers, for serving
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- pinch of cayenne ((to taste))
- kosher salt and pepper
Steps
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1. In a bowl, combine the chicken, olive oil, garlic, parsley, basil, paprika, onion powder, cayenne, salt, and pepper. For added flavor, allow the chicken to marinate 1 hour or overnight.2. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.3. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and thinly slice the chicken.4. In a large salad bowl, toss together the lettuce, strawberries, radishes, and cucumbers. Add the chicken on top of the salad along with the goat cheese, avocado, almonds, and a handful of micro greens. Serve with the honey balsamic (below).
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1. In a glass jar, combine the olive oil, balsamic vinegar, apple cider vinegar, honey, cayenne, and a pinch each of salt and pepper. Seal the jar and shake well. Taste and adjust seasonings as needed. Keep stored in the fridge for up to 1 week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken tenders | 1 pound | - | - |
| extra virgin olive oil | 0.25 cup | - | - |
| garlic | 4 cloves | - | - |
| fresh parsley | 0.25 cup | - | - |
| fresh basil | 0.25 cup | - | - |
| smoked paprika | 0.5 teaspoon | Rp 40.000/kg | Rp 100 |
| onion powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| cayenne | 0.25 teaspoon | - | - |
| kosher salt and pepper | 0.5 teaspoon | Rp 35.000/kg | Rp 88 |
| romaine lettuce | 2 heads | - | - |
| fresh strawberries | 1 cup | - | - |
| watermelon radishes | 2 | - | - |
| Persian cucumbers | 2 | - | - |
| herbed goat cheese | 4 ounces | - | - |
| avocado | 1 | - | - |
| roasted almonds | 0.5 cup | - | - |
| large handful micro greens | - | - | - |
| olive oil | 0.25 cup | - | - |
| balsamic vinegar | 0.25 cup | - | - |
| apple cider vinegar | 2 tablespoons | - | - |
| honey | 1 tablespoon | - | - |
| pinch of cayenne | - | - | - |
| kosher salt and pepper | - | - | - |
*Estimated market prices, may vary by region
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