Home Court Cuisine Spinach Salad with Chicken, Avocado and Goat Cheese

Spinach Salad with Chicken, Avocado and Goat Cheese

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Submitted by Daphne Bertholf, Georgetown Rec Club Sunday Women C1

8 cups chopped spinach
1 cup cherry or pear tomatoes, halved
1/2 cup of corn (frozen, canned or cut off the cob), thawed if frozen
1 1/2 cups cooked chicken, chopped
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

 

Dressing

3 Tbsp. white vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. Dijon mustard
salt and freshly ground black pepper to taste

 

Place spinach in a large salad bowl. Add remaining salad ingredients. In a small bowl, whisk together dressing ingredients. Pour desired amount over salad and toss. Double recipe for a match.