Spinach Salad with Chicken and Avocado

 Recipe adapted from: http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

 

Josh and I were both surprised when we realized I had not put this recipe on the blog yet because this salad is a favorite at our house. You can simplify it and leave out the cucumbers, pepper, and black beans (these were all our own additions to the original recipe).

Ingredients:

8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
½ English cucumber, diced
½ cup sweet bell peppers, diced

½ cup corn (frozen, rinsed from the can, or cut off the cob)
1 ½ cups chopped cooked chicken
1 large avocado, sliced
¹/₃ cup crumbled goat or feta cheese (omit to keep dairy free)
¼ cup toasted pine nuts or slivered almonds

Instructions: 

1. If you do not have roasted pine nuts on or slivered almonds already prepared, preheat the oven to 375 and roast for about 10-12 minutes.
2. Season chicken with salt and pepper then grill or cut rotisserie chicken into bite size pieces.
3. Drain and rinse the black beans, then chop the vegetables and prepare the other toppings.
4. Place spinach in a large salad bowl. You can chop it if your family prefers smaller pieces.
5. Let each person add their own toppings.
6. Top with Dijon Vinaigrette.