With the heatwave hitting most of the U.S. right now light entrees are the way to go. We love this Feta Avocado Chicken Salad. Nikki from Chef in Training shared her recipe with us and showed us how she serves it up in the Anvil Scroll Salad Bowl with Servers.
8 cups Romaine lettuce
1 cup halved cherry tomatoes
1/2 cup corn
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/2 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
3 Tbsp. white wine vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
salt and freshly ground black pepper, to taste
Place spinach in a large salad bowl. Add remaining salad ingredients.
In a small bowl, whisk together the dressing ingredients.
When ready to eat, pour dressing over the salad, a little at a time until desired amount has been reached.
Toss salad to coat evenly.