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Clementine and Avocado Chicken Salad

Clementine and Avocado Chicken Salad

From Ingrid Nilsen, Missglamorazzi

Clementine and Avocado Chicken Salad

Ingredients

  1. 2 boneless, skinless chicken tenders
    Garlic seasoning
    Neutral oil, such as canola
    3 tablespoons extra-virgin olive oil
    Balsamic vinegar, to taste
    1 tablespoon raspberry preserves
    2 tablespoons water
    Dash of salt
    Dash of pepper
    3 cups red chard, ribs removed and torn into bite-size pieces
    3 cups baby spinach
    3 cups baby arugula
    1/2 an avocado
    A few clementines, segmented

Directions

  1. Season chicken with garlic seasoning, and place in a hot, lightly oiled pan. Cook for 7 to 10 minutes, or until chicken is done, flipping once.
  2. While chicken is cooking, combine olive oil, balsamic vinegar, raspberry preserves, water, salt, and pepper. Adjust to taste.
  3. Add the greens to a large bowl, and toss with the raspberry dressing.
  4. Cut chicken into strips, and add to salad.
  5. Scoop the avocado out in chunks. Add the avocado chunks and clementine segments to the salad.
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