This is an excellent salad, easily adaptable to suit individual tastes and preferences. For me that meant substituting fresh tomatoes for the sun-dried, which just weren’t moving me in a cold salad. It also meant not stirring crushed garlic into a hot pan where you’re blackening chicken, which I had Hubs do outside on the gas grill (even tho’ it’s 36 degrees outside!) in a cast iron skillet. I still wanted the garlic flavor, however, so I added some, minced, to the salad dressing instead. I needed to adjust the salad dressing as well, to my preferred oil to vinegar ratio of 3:1. Equal parts vinegar and oil would be far too vinegary for me. Everything is in balance here, and I especially liked the mix of the peppery arugula with the milder greens and the mild, creamy avocado against the spicy, blackened chicken. Rather than dice everything and toss it altogether, I topped the greens with the tomatoes, olives and slices of avocado, then arranged a sliced chicken breast on each. Great salad that does both the taste buds and body good.
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This is an excellent salad, easily adaptable to suit individual tastes and preferences. For...