Chicken Salad with Blackberries, Feta, Golden Beets & Avocado

PersonalPoints™
per serving


Total Time: 20 min
Prep: 20 min
Cook: 0 min
Serves: 6
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 a delicious crunch. Use a food processor fitted with a slicing blade or a mandoline to slice them paper-thin.
Ingredients:
  • ¼ cup champagne vinegar
  • ¼ cup uncooked shallots, minced
  • ¼ cup fresh tarragon, minced
  • 3 tbsp water, warm
  • 4 tsp olive oil
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 5 oz mixed greens, spring variety
  • 1 medium avocado, thinly sliced
  • 2 cups cooked skinless boneless chicken breasts, chopped, or thinly sliced
  • 1 cup fresh blackberries, (halved if large)
  • 1 cup uncooked beets, golden variety, shaved or thinly sliced
  • 6 tbsp crumbled feta cheese

Instructions
  1. In a medium bowl, whisk together vinegar, shallots, tarragon, water, oil, salt, and pepper; set vinaigrette aside.
  2. In the serving bowl, arrange greens, avocado, chicken, blackberries, beets, and feta. Drizzle dressing on top
  3. Serving Size: 2 ¼ cups!
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