CHOPPED SALAD AND CHICKEN WITH AVOCADO DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–avocado (one-half)

–lemon juice

–yogurt (plain)

–parsley

–Parmesan cheese

–chickpeas (garbanzo beans, 1 can)

–tomato (1 medium)

–salad greens (pre-packaged)

–croutons (optional)

 

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil  Cook for 5 minutes in the microwave on high.  Cut into bite-sized pieces.  Set aside.

2 – Use food processor to prepare the dressing.  Cut 1 avocado in half.  Use one half only, chopped.  Add lemon juice (3 tablespoons), Parmesan cheese (one-fourth cup), parsley (one-fourth cup), plain yogurt (one-fourth cup), water (one-third cup), and season with salt and pepper.  Pulse in food processor until smooth.  Set aside.

3 – Chop the tomato.  Then season with salt, pepper, and olive oil.  Add to salad greens. 

4 – Rinse chickpeas in colander.  Add to salad greens.

5 – Season the salad greens with salt and pepper.  Add chicken to the salad.  Add croutons, if desired.  Stir well.  Top with more Parmesan cheese. 

6 – Serve avocado dressing separately, for your dinner party to add to salad as desired.

6 – Serve cold.

–adapted from Real Simple.

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