Chicken salad with blackberries, feta, golden beets, and avocado
4
Points®
Total Time
20 min
Prep
20 min
Serves
6
Difficulty
Easy
Bring an array of vibrant colors, enticing flavors, and delightful textures to your plate with this beautiful salad. Tarragon is slightly sweet with a hint of licorice flavor that’s more subtle than in fennel. It melds nicely with the other ingredients, especially the floral Champagne vinegar but fresh thyme or basil would also work in well in its place. You could also swap the vinegar—either white wine or red wine vinegar would give you nice results. When eaten raw and thinly sliced, the beets have delicious crunch. Use a food processor fitted with a slicing blade or a mandoline to slice them paper-thin.
Ingredients
Champagne vinegar
¼ cup(s)
Shallot
¼ cup(s), chopped, minced
Fresh tarragon
¼ cup(s), minced
Water
3 Tbsp, warm
Olive oil
4 tsp
Kosher salt
¾ tsp
Black pepper
¼ tsp
Mixed greens
5 oz, spring variety
Avocado
1 medium, thinly sliced
Cooked skinless boneless chicken breast
2 cup(s), chopped, or thinly sliced
Blackberries
1 cup(s), (halved if large)
Uncooked beets
1 cup(s), golden variety, shaved or thinly sliced
Crumbled feta cheese
6 Tbsp