Chicken salad with blackberries, feta, golden beets and avocado
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Bring an array of vibrant colors, enticing flavors, and delightful textures to your plate with this beautiful salad. Tarragon is slightly sweet with a hint of licorice flavor that’s more subtle than in fennel. It melds nicely with the other ingredients, especially the floral Champagne vinegar but fresh thyme or basil would also work in well in its place. You could also swap the vinegar—either white wine or red wine vinegar would give you nice results. When eaten raw and thinly sliced, the beets have delicious crunch. Use a food processor fitted with a slicing blade or a mandoline to slice them paper-thin.
Ingredients
Shallots
¼ cup(s), minced
Fresh tarragon
¼ cup(s), minced
Champagne vinegar
¼ tbsp(s)
Water
3 tbsp(s), warm
Olive oil
4 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Fresh mixed greens
5 oz, spring variety
Cooked skinless, boneless chicken breast
2 cup(s), chopped, or thinly sliced
Avocado
1 medium, thinly sliced
Beets
1 cup(s), golden variety, shaved or thinly sliced
Blackberries
1 cup(s), (halved if large)
Crumbled feta cheese
6 tbsp(s)
Instructions
1
In a medium bowl, whisk together shallots, tarragon, vinegar, water, oil, salt, and pepper; set vinaigrette aside.
2
In a serving bowl, toss together greens, chicken, avocado, beets, berries, and dressing; sprinkle with cheese.
3
Serving size: 2 ¼ cups
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