Memorial Day weekend is filled with Barbeques, block parties, and festive events where bringing some sort of dish is usual a must. This salad will have the whole party following you for the recipe. You can top with a balsamic vinaigrette ( I use the Lucini brand’s cherry balsamic).
Ingredients:
8 oz of diced chicken breast
4 button mushrooms, sliced
1/2 cup of celery diced
1/4 cup of red onion
1/2 cup of diced Granny Smith apple
1/4 cup of dried cranberries
2 cloves of garlic
1 avocado diced
1 tablespoon of olive oil
1 teaspoon of balsamic
1 teaspoon of cilantro
¼ cup fresh parsley, finely chopped
1/4 cup raw pecans, coarsely chopped
About 3 cups fresh baby spinach leaves
Directions:
In a medium skillet combine olive oil, garlic, cilantro, balsamic, chicken, and diced red onion. Sauté until chicken is cooked throughout.
In a large salad bowl combine spinach, parsley, celery, pecans, cranberries, mushrooms, apples and mix evenly.
Next pour the skillet mix on top of the salad and top with avocado.
Enjoy!
Fit Chic