I hope you had an amazing 4th of July yesterday! I sure did! ALL of my family is in town for one of my cousin’s wedding, so we were able to all hang out and BBQ! We couldn’t do fireworks because of the restriction zones (we were able to watch some a local golf course did on the 3rd), but still had a blast! I am extremely grateful for our wonderful country.
Summer heat is in full gear here in Utah… add in the dryness and fires, and it is exceptionally hot. When it gets super hot, the last thing I want to do is turn on any appliance that might heat up my house, so instead, I make a salad! This salad is AMAZING! The combination of all the flavors and textures in this salad make it exceptional. The dressing compliments it perfectly! Definitely one of my new rotation salads!
**side note** Don’t you just LOVE the salad bowl this salad is displayed in?! Enter this giveaway to win one of these gorgeous bowls from Nambe! It is a new favorite of mine and I would hate for you to miss out on this opportunity!
FETA AVOCADO CHICKEN SALAD
recipe slightly adapted from: Recipe Girl
8 cups romain lettuce
1 cup halved cherry tomatoes
1 cup corn
1 1/2 cups cooked and shredded 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 chopped Romain in a large salad bowl. Add and toss in remaining salad ingredients.
In a small bowl, whisk together the white wine vinegar, olive oil, dijon mustard and salt and pepper.
When ready to eat, pour desired amount of dressing over the salad.
Toss salad to coat evenly.