Spring Chicken Salad with Fresh Herb Garden Dressing (Edit recipe)

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This salad is the perfect combination of textures and flavors. Crunch from the lettuce, and radishes, creaminess from the eggs, blue cheese, and avocado, all topped with a bright homemade dressing. This is the perfect lunch salad for a sunny spring day.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	777
Fat:	72 g
Carbohydrates:	12 g
Protein:	26 g
Cholesterol:	81 g
Sodium:	830 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

Serves: 2

Ingredients

4 cups Romaine Lettuce, or other crispy lettuce
3/4 cup Chicken Breast, baked or grilled, cold
2 whole Hard Boiled Egg
1/2 whole Avocado
1/4 cup organic Blue Cheese Crumbles
1/2 cup Black Olives, cut in half
2 whole Radish, sliced
3 Tbsp Red Onion, thinly sliced

Herb Garden Dressing

1/2 cup Extra Virgin Olive Oil
1 whole Lemon, the juice of one lemon
1 tsp Dijon Mustard
1 tsp Honey
1 tsp Little Palates Herb Garden Seasoning
1/2 tsp Himalayan Pink Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop or tear your crispy lettuce into bite size pieces, and add to a large mixing bowl.
Chop the pre-cooked and cold chicken breast into bite size pieces, and add to the mixing bowl.
Chop the hard boiled eggs into bite size pieces, and add to the mixing bowl.
Chop the avocado into bite size pieces, and add to the mixing bowl.
Add in the blue cheese crumbles, black olives, sliced radish, and sliced red onion.
Gently toss the salad to combine the ingredients together.
In a small mason jar with a lid, combine the olive oil, lemon juice, dijon mustard, honey, Herb Garden Seasoning, and salt. Shake vigorously to combine.
Pour a few tablespoons of the dressing over the salad, and gently toss to combine.
Serve and enjoy.