The Love Chef


Chicken Recipes


            4 cups mixed salad greens, torn in bite-size pieces
            1 large tomato, cut into thin wedges
            1/8 cup sliced green onions (scallions)
            1/3 cup sliced black olives
            2 cooked boneless chicken breast halves (about 8 ounces, sliced)
            1 fully ripened Mexican avocado, halved, pitted, peeled
                      and cut into thin wedges
            Optional: Lime wedges

Balsamic Vinaigrette Dressing:

cup Colavita extra virgin olive oil
cup Colavita balsamic vinegar
            2 tablespoons Dijon mustard
            1 tablespoon minced garlic
            Salt and pepper to taste

Place greens on a serving platter, top with tomato wedges, green onions and olives. Arrange chicken and avocado over greens. Drizzle with dressing. Serve with lime wedges, if desired.

*For an extra Mexican touch, stir 4 teaspoons of lime juice and 1 tablespoon of chopped cilantro into the dressing.


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Page last updated: Friday, May 20, 2005 10:02 AM ET