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Dave's Dinner Salad serving

Dave’s Dinner Salad Spectacular

Dinner salad packed with warm grilled chicken, toasted onions, almonds, tasty Jarlsberg cheese, crunchy carrots, and plenty of chunks of cool avocado. A very satisfying meal all on it's own!

Course Dinner, Lunch, Salad
Cuisine American
Keyword almonds, chicken, dinner salad, toasted onions
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

For the Salad

  • 3 cups torn pieces of iceberg lettuce
  • 1 cup butter lettuce
  • 1 cup baby greens such as spinach, radicchio, red, green lettuce
  • 1-2 large avocados cubed and tossed with lemon juice.
  • ½ cup sliced green onions
  • 1/2 cup Sliced Mushrooms
  • 1 cup sliced peeled carrots
  • 1 cup Jarlsberg cubed

For the Dressing

  • 1/2 cup extra balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

For the Warm Part

  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 1 cup slivered almonds raw
  • 2 cups chopped grilled chicken
  • Salt and pepper

Instructions

  1. For the salad
  2. In a large bowl layer the lettuce and other greens.
  3. Spread the cubed and coated in lemon avocados over the lettuce layer.

  4. Layer on top the sliced green onions, sliced mushrooms, the carrots, and finally the cubed Jarlsberg.

  5. Set aside until you are ready to finish the salad.
  6. Make the dressing
  7. Add all the ingredients to a mason jar and shake vigorously for 30 seconds to emulsify.
  8. For the warm chicken topping.
  9. Heat the olive oil in a large skillet to medium heat.
  10. Add the onions and sauté until they are translucent and just beginning to brown on the edges.
  11. Add the almonds and continue to sauté, occasionally stirring until the almonds are toasted to a nice golden brown and the onions have gained more color.
  12. Season very lightly with salt and pepper.
  13. Add the cooked chicken if you are using store-bought to heat through. If you have grilled your own, just cut up into cubes and add still warm.
  14. Let cool for a minute, but the mixture should still be quite warm.
  15. Spread the still-warm chicken mixture on top of the layered salad.
  16. Toss and serve immediately with tossed with the dressing or served with dressing on the side.