Chicken, Avocado And Gorgonzola Cheese Salad
If making this dressing in advance, which can be done several days before, be sure to refrigerate and either shake vigorously or mix in the blender before using.
1/2 c. olive oil (you can also use vegetable oil)
1/4 c. red onion chopped
1/3 c. white wine vinegar
2 tbsp. hot sauce (Louisiana, or Tabasco recommended)
1 clove garlic
1/4 c. honey
Salt and pepper for seasoning
Add all ingredients except honey to a blender. Puree until well combined and smooth. Add honey and blend on mix or puree speed until well incorporated. Season with salt and pepper then pulse a few times in the blender; set aside until ready to use.
6 c. assorted greens (romaine lettuce works best)
2 c. cooked chicken breast, diced or shredded
2/3 c. pecans or walnuts
2/3 c. crumbled Gorgonzola or bleu cheese
2 avocados, cut into large chunks
In a large bowl, toss greens with just enough dressing to coat. Then add chicken, pecans (or walnuts), gorgonzola cheese and avocado. Drizzle remaining dressing on top and gently toss. Serve immediately.
Note: If you would like to add a little sweet flavor and color to this salad, go ahead by adding a handful of dried cranberries, cherries or some fresh (sliced in half) seedless red grapes.