Rotisserie Chicken Salad w/ Avocado Dressing

Brittany Bowman
Aug 11, 2016
3 min read

Hello Friends!

This recipe is just too good not to pass along. It is quick, simple & packed full of healthy ingredients. The salad recipe is my own creation but the Avocado-Coconut dressing I found off of Pinterest. I will include the recipe here as well as the link to the original source. Everything about this salad is refreshing & filling. It is perfect for a hot summer day or when you really do not feel like eating anything too heavy.

Servings: 2 - 4

Ingredients:

1 Rotisserie Chicken, shredded (I purchased mine whole from Vons.)

Romaine Lettuce, chopped

Spinach Greens, chopped

Red Cabbage, chopped

Nectarine, cubed

Beet, diced

Cucumber, Peeled

Red Onion, diced or crescent moon.

Avocado, cubed

Avocado Dressing Ingredients:

Source: Dairy Free Avocado Crema

1 Avocado

1/4 cup canned full fat coconut milk

2 Tbs. Olive Oil (Or Coconut oil)

1 Lime

1/4 tsp. of Himalayan Pink Sea Salt

*Note: I did alter this recipe to suit my taste. I used more lime than the original recipe called for because for my taste buds, I felt it needed it. Also, instead of using regular sea salt, I used Himalayan - mostly preference.

Equipment:

Cutting board

Culinary Knife

Peeler

Blender

Large salad bowl

Directions:

1.) Prepare the avocado dressing first. Put all dressing ingredients into

a blender. Blend until all of the ingredients are mixed until

smooth - about 30-45 seconds.

2.) Pour dressing into a small serving bowl and place in the refrigerator

to chill.

3.) Shred the Rotisserie chicken using two forks. Bring the forks

together and then drag them apart to shred the chicken meat.

Place shredded chicken to the side.

4.) Prepare all of the ingredients for the salad, placing each in the large

salad bowl to save space on the counter. Start with the Romaine

Lettuce, Spinach & Red Cabbage first.

5.) Using your hands, mix the salad so everything is mixed evenly,

making sure to grab all of the heavier items that fall to the

bottom of the bowl.

6.) On a plate, place the salad mixture as your base. Lay shredded

chicken along the top & the avocado dressing to the side.

7.) Enjoy!

Tips:

* I place the chicken to the side rather than mix it in with the greens because the chicken will still be warm. I do not want the chicken wilting the greens or warming up the salad. It is also a personal preference. I prefer to keep the chicken and the salad separate.

* I place the Avocado dressing to the side rather than mixing it in because I like to dip my salad rather than having it completely coated. You could coat your salad with this mixture, however, since it is avocado based, it will not last as long as your salad and may begin to brown due to oxidation. Plus, if you use this salad for other meal times, you may want to switch up the dressing.

* I have made this recipe twice, once with coconut oil & once with olive oil. I personally couldn't tell the difference so from this stand point, it is just preference.

* I use Himalayan Sea Salt rather than any generic sea salt or table salt for multiple reasons. Himalayan sea salt is the purist salt you can have. It is believed to be dried remnants from the primal sea, it has 84 trace minerals found in your body, & it is not processed unlike table salt. Not to mention it is a fun & beautiful pink color.

I made this recipe for my husband and I for lunch. He absolutely loved everything about it from the salad itself to the perfect pairing of the Coconut-Avocado dressing. It is a very AIP Paleo friendly meal which will leave you feeling satisfied & energized.

Let me know how you like this recipe. Did you make any modifications? I would love to hear from you!

Mahalo,