Sweet Potato, Avocado Chicken Salad

IMG_5790Hello all– On the tail end of a fine longish weekend.  Kids started rolling in on Tuesday and were all here by Saturday for their cousin Bradley and Amanda’s wedding.  I’m pretty sure you know, there’s nothing a mom loves more than having those kids at arm’s length.

I’ll be remembering an all family shoe shopping trip, a fancy dinner out at the Tavern, hamburgers on the grill & a Michael Pollen documentary, good girl-talks, driving down to the beach for a frozen banana,  Laurel’s photo shoots and wedding dances with the grand-girls!

And on Saturday, we sat down to a colorful salad lunch– just enough to fill us up before we  headed down to the wedding– grilled chicken, avocado, sweet potato and sweet pomegranate seeds– with a tarragon dressing.  Add a chunk of sturdy bread– easy lunch!

SWEET POTATO, AVOCADO CHICKEN SALAD
4 cups green leaf lettuce
1 chicken breast, grilled and cut to pieces
1 sweet potato, roasted, peeled, cut into bits
1 avocado, cut in small chunks
1/3 cup pomegranate seeds
1/4 cup feta, crumbled

Dressing:
1/3 cup olive oil
2 tab. tarragon vinegar
Salt & freshly ground pepper to taste
1 tsp. honey

Layer the greens, sweet potato, avocado, chicken pomegranate and feta on a large platter.  In a container with a tight fitting lid, shake together the olive oil, vinegar, salt, pepper and honey until it’s thoroughly blended.  Pour it on and eat!

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Pre-wedding family photo (Maryann!!) overlooking the marina in Dana Point.

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Down to Balboa Island for Balboa Bars & Frozen bananas– almost feels like summer’s here…  So thankful for time with our kids.

 

19 thoughts on “Sweet Potato, Avocado Chicken Salad

  1. Such a gorgeous post Rhonda. Time with family is so precious, your quick recap warms my heart – nothing better than quality chats, good food, celebrations and fun times. Congrats to the newlyweds on the start of their journey together!!! As for this gorgeous chicken salad, this is my kind of meal down to a tee. The sweet potatoes sound delicious with the tarragon dressing (mopped up with crusty bread, yes!) and the little pops of pomegranate would add crunch and sweetness. Gorgeous post xx

    • Hi Laura– love hearing from you… yep, we’re on a bit of a sweet potato binge. I think of them as fall food– but they add just the right sweetness to lots of meals. take care… xo

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