How to Make Chicken Mixed Green Salad With Italian Avacado Dressing

A chicken and mixed green salad with Italian avocado dressing is a healthy treat that can be served either as an appetizer or a main dish. It is quick and easy to make, and will have you begging for more.

Things You'll Need

• Salad bowl
• Knife
• Skillet
• Blender
• 2 boneless skinless chicken breasts (thinly sliced)
• 1 tbs olive oil
• 1 bag mixed salad greens
• 1 cup cherry tomatoes
• 1 small red onion
• 1/2 cup fat free Italian dressing
• 1/2 medium ripe avocado
• 1/4 cup dried cranberries

Instructions

Chicken Mixed Green Salad with Italian Avacado Dressing

1. Place skillet on stovetop on medium heat. Add olive oil to pan. Place chicken in pan and cook for five to six minutes on each side, lightly browning each side. Set aside.

2. Empty mixed greens into salad bowl. Slice onion into thin strips and slice the tomatoes in half. Drop evenly over mixed greens. Slice chicken into thin strips and place it on top of the salad.

3. Cut the avocado in half and remove the pit. Scoop the flesh of avocado out and into a blender. Pour Italian dressing into blender. Blend mixture until the dressing is smooth. Pour evenly over salad.

4. Sprinkle dried cranberries over the salad. Scoop into bowls and serve.

Tips & Warnings

• You can add nuts or other berries to this salad. If you don't like store-bought Italian dressing, you can whip up your own vinaigrette with balsamic vinegar and olive oil and add the avocado to that.