Shredded Chicken Veggie Bowl with Basil Vinaigrette

Shredded Chicken Veggie Bowl with Basil Vinaigrette

Create a restaurant-style salad at home! Healthy toppings like tomato, avocado and pepitas boost nutrition while dried cranberries add some flavor and brightness. This is a great dinner salad and also works well to pack into a mason jar for lunch.

2

Servings

15 mins

Total time

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Ingredients

  • 2 cups O Organics® spinach or spring greens
  • 1/2 cup O Organics® boneless skinless chicken breast (cooked and shredded)
  • 1/2 tomato (sliced or chopped)
  • 1/4 avocado (sliced)
  • 1 tablespoon O Organics® dried cranberries
  • 1 tablespoon pepitas (pumpkin seeds)

Vinaigrette

  • 1 cup fresh basil leaves
  • 1/2 cup flat leaf parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup O Organics® extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Cooking Instructions

Step 1

Divide greens between two bowls. Top each with shredded chicken, tomatoes, avocado, cranberries, and pumpkin seeds. 

Step 2

In a small blender or processor, add basil and parsley, lemon juice and zest, kosher salt and pepper. Blend and pour in olive oil until a smooth but thick consistency is reached. 

Step 3

Pour dressing over salad. Serve. 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.