Happy Monday! I hope that you all had a great weekend? Mine was so nice. Major family time. Pia, Coco and Pete took me out for a “fancy” surprise dinner at Canlis on Friday night, a Seattle institution and our favorite place to celebrate anything special.

Saturday was super mellow, and I almost didn’t know what to do with myself not having to work or hustle the kids around- it was SO Nice. And Sunday I spent time at our new office (I can’t wait to show you the before and after pictures) and then threw a family birthday party for my sister. Overall- a really nice weekend. Also, I ate quite a lot. Including waffles both morning. Sooooo, I’m pretty much ready for a Monday reboot!

Chicken, Blueberry Avocado Power Salad with Balsamic-Honey Dressing from HeatherChristo.com

This Chicken, Blueberry, Avocado Power Salad is my new favorite right now. I always add chicken and avocados to my salads, but I just love this interesting mix of hearty greens and the little pops of juicy fresh blueberries. The Balsamic-Honey Dressing is the perfect balance of sweet and savory. I love this for lunch or a light dinner- enjoy!

Chicken, Blueberry Avocado Power Salad with Balsamic-Honey Dressing from HeatherChristo.com

Chicken, Blueberry Avocado Power Salad with Balsamic-Honey Dressing
Author: 
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Chicken, Blueberry Avocado Power Salad:
  • 8 cups power greens (baby kale, chard and spinach)
  • 2 cups shredded cooked chicken breasts
  • 1 ripe avocado cut into slices
  • 1 cup fresh blueberries
  • 2 green onions, thinly sliced
  • 1 watermelon radish, thinly sliced
  • Balsamic-Honey Dressing:
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • kosher salt
Instructions
  1. In a large bowl or platter, make a bed of the power greens. Arrange the cooked shredded chicken, avocado slices, blueberries, green onions and radish slices on the greens.
  2. In a small bowl whisk together the garlic, mustard, honey, vinegar and olive oil and then season to taste with kosher salt.
  3. Drizzle the dressing over the greens and toss to coat. Serve immediately.

 

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Happy Monday! I hope that you all had a great weekend? Mine was so nice. Major family time. Pia, Coco and Pete took me out for a “fancy” surprise dinner at Canlis on Friday night, a Seattle institution and our favorite place to celebrate anything special.

Saturday was super mellow, and I almost didn’t know what to do with myself not having to work or hustle the kids around- it was SO Nice. And Sunday I spent time at our new office (I can’t wait to show you the before and after pictures) and then threw a family birthday party for my sister. Overall- a really nice weekend. Also, I ate quite a lot. Including waffles both morning. Sooooo, I’m pretty much ready for a Monday reboot!

Chicken, Blueberry Avocado Power Salad with Balsamic-Honey Dressing from HeatherChristo.com

This Chicken, Blueberry, Avocado Power Salad is my new favorite right now. I always add chicken and avocados to my salads, but I just love this interesting mix of hearty greens and the little pops of juicy fresh blueberries. The Balsamic-Honey Dressing is the perfect balance of sweet and savory. I love this for lunch or a light dinner- enjoy!

Chicken, Blueberry Avocado Power Salad with Balsamic-Honey Dressing from HeatherChristo.com

Chicken, Blueberry Avocado Power Salad with Balsamic-Honey Dressing
Author: 
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Chicken, Blueberry Avocado Power Salad:
  • 8 cups power greens (baby kale, chard and spinach)
  • 2 cups shredded cooked chicken breasts
  • 1 ripe avocado cut into slices
  • 1 cup fresh blueberries
  • 2 green onions, thinly sliced
  • 1 watermelon radish, thinly sliced
  • Balsamic-Honey Dressing:
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • kosher salt
Instructions
  1. In a large bowl or platter, make a bed of the power greens. Arrange the cooked shredded chicken, avocado slices, blueberries, green onions and radish slices on the greens.
  2. In a small bowl whisk together the garlic, mustard, honey, vinegar and olive oil and then season to taste with kosher salt.
  3. Drizzle the dressing over the greens and toss to coat. Serve immediately.