Hey there you all– This is one of my try to eat better salads. Larry and I have a bad habit of overeating with friends on the weekend– so with great remorse (or maybe just slight remorse) for all that glorious eating, we end up with salads for a couple days as eating penance.
But this salad isn’t much of a culinary sacrifice– there’s bright greens and that creamy avocado, and chicken topped with all that crunchy “salad granola.” Add on the sweetish tarragon dressing and it really is delish. I think you’d like it…
Mixed Greens *
1 cup rotisserie chicken, cut in polite chunks
1 carrot, peeled and grated
1 avocado, cut in large bits
1/2 cup whole oats
1/2 cup pumpkin seeds
1/2 cut sliced almonds
2 tab. raw sesame seeds
1/2 tsp. kosher salt
2 shakes red pepper (optional)
1 tab. honey
2 tab. olive oil
1/4 cup olive oil
2 tab. tarragon vinegar
shake of salt & a grind of fresh pepper
1/2 tsp. sugar
1/2 tsp. dijon mustard
Start the granola first. Mix all the ingredients in a mixing bowl and spread them on a baking pan sprayed with cooking spray. Bake it all up at 350 degrees for 15 to 20 minutes until it’s crispy and a just starting to brown. Let in cool.
Layer the greens, chicken carrot and avocado on a platter. Top with the granola (I had a bit extra, that I saved for another salad)
Put the oil, vinegar, salt & pepper, sugar and mustard in a container with a tight lid. Shake it together until it’s totally blended. Pour it over the salad just before serving. Enjoy!
*We used red leaf lettuce and kale that was just waiting in the fridge.