California Chicken, Avocado, and Goat Cheese Salad

The California Chicken, Avocado, and Goat Cheese Salad is a vibrant and flavorful dish that embodies the essence of fresh, wholesome California cuisine. Packed with seasoned grilled chicken, crisp greens, colorful vegetables, creamy goat cheese, and a tangy honey balsamic vinaigrette, this salad offers a delicious combination of textures and tastes. It’s perfect for a light yet satisfying lunch or dinner, especially during warmer months.

Ingredients:

For the Chicken:

• 1 pound boneless skinless chicken tenders

• 1/4 cup extra virgin olive oil

• 4 cloves garlic, minced or grated

• 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)

• 1/4 cup fresh basil, chopped (or 1 tablespoon dried)

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne

• 1/2 teaspoon kosher salt and pepper
  
  

For the Salad:

• 2 heads romaine lettuce, chopped

• 1 cup fresh strawberries, halved

• 2 watermelon radishes, thinly sliced

• 2 Persian cucumbers, sliced

• 4 ounces herbed goat cheese, crumbled

• 1 avocado, sliced

• 1/2 cup roasted almonds, chopped

• A large handful of microgreens, sprouts, and/or edible flowers for serving
  
  

For the Honey Balsamic Vinaigrette:

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• A pinch of cayenne (to taste)

• Kosher salt and pepper
  
  

Instructions:

1. Marinate the Chicken:
   In a bowl, combine the chicken tenders with olive oil, garlic, parsley, basil, smoked paprika, onion powder, cayenne, salt, and pepper. For best results, marinate for at least 1 hour or overnight.

2. Grill the Chicken:
   Preheat your grill, grill pan, or cast iron skillet to medium-high heat and brush the grates with oil. Grill the chicken for 5–8 minutes per side, or until cooked through. Remove from heat and thinly slice.

3. Prepare the Salad:
   In a large bowl, toss together the chopped romaine lettuce, strawberries, radishes, and cucumbers.

4. Assemble the Salad:
   Top the greens with grilled chicken, crumbled goat cheese, avocado slices, chopped almonds, and microgreens or edible flowers.

5. Make the Vinaigrette:
   In a glass jar, combine olive oil, balsamic vinegar, apple cider vinegar, honey, cayenne, and a pinch of salt and pepper. Shake well to emulsify. Adjust seasoning to taste.

6. Serve:
   Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and enjoy.
   
   

Serving Size:
Yields approximately 4 servings.

Nutritional Information (per serving):

• Calories: 770 kcal
  
  

Note: Nutritional values are estimates and may vary based on exact ingredients and portion sizes.