Easy Sun-Dried Tomato and Avocado Salad with Chicken Recipe
This easy salad recipe combines the tangy richness of sun-dried tomatoes with creamy avocado and tender chicken, all brought together with a warm, flavorful bacon vinaigrette. Perfect for a quick lunch or dinner, this 20-minute dish is a satisfying and nutritious choice.
Equipment
- Large mixing bowl
- Skillet
- Salad tongs
Ingredients
Salad:
- 6 cups fresh spinach
- 2 avocados sliced
- 1–2 cups shredded cooked chicken paprika-rubbed optional
- ½ cup sun-dried tomatoes packed in olive oil drained (reserve oil)
- 4 ounces crumbled feta cheese
- ⅓ cup toasted pine nuts
- 2 tablespoons roughly chopped fresh dill
Bacon Vinaigrette:
- 4 slices thick-cut bacon chopped
- 2 garlic cloves smashed
- 1 sprig of fresh rosemary
- ¼ cup reserved sun-dried tomato oil
- Juice of ½ lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Crushed red pepper flakes to taste
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare the Salad: Combine the spinach, avocado slices, cooked chicken, sun-dried tomatoes, crumbled feta, pine nuts, and chopped dill in a large mixing bowl. Gently toss the ingredients together to distribute them evenly. Set the bowl aside while you prepare the dressing.
- Cook the Bacon and Aromatics: Place a skillet over medium-high heat and add the chopped bacon, smashed garlic, and a sprig of rosemary. Cook the bacon, stirring frequently, until it becomes crispy and the rosemary is lightly fried, which should take about 4–5 minutes. Remove the garlic and rosemary from the skillet and discard them.
- Prepare the Warm Vinaigrette: After removing the aromatics, drain the excess bacon grease, leaving about 1 tablespoon in the skillet. Stir in the reserved oil from the sun-dried tomatoes, lemon juice, apple cider vinegar, honey, Dijon mustard, and a pinch of crushed red pepper flakes. Season the mixture with salt and freshly ground pepper to taste. Heat the vinaigrette for about a minute, stirring to ensure everything combines smoothly.
- Dress the Salad: Pour the warm vinaigrette over the salad in the mixing bowl. Use salad tongs or two large spoons to toss the ingredients together, ensuring everything is well-coated with the flavorful dressing.
- Serve Immediately: Transfer the dressed salad to a serving platter or individual bowls. For the freshest taste and texture, serve the salad right away.
Notes
- For a vegetarian option, replace chicken with pan-fried chickpeas.
- To make this salad ahead, layer the ingredients in a jar with the vinaigrette at the bottom. Shake and serve when ready.
- To keep avocado slices from browning, squeeze lemon juice over them before assembling the salad.
Tried this recipe?Let us know how it was!