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This is a home version of a fantastic salad made by a local cafe. It's got bold flavors in a bright citrus dressing that mix amazingly well; not to mention that it's light and extremely good for you.


  • 2 tbsp orange juice
  • • 2 tsp fresh thyme, chopped
  • • ¼ cup (packed) fresh basil, shredded
  • • 1 shallot, finely minced
  • • 6 tbsp olive oil
  • • 1 head radicchio, shredded
  • • 16 oz spinach, washed and shredded
  • • 1 full chicken breast, roasted (approx. 12 oz) and chopped or shredded into 1” pieces
  • • 2 oranges, segmented
  • • 4 oz Gorgonzola cheese, crumbled
  • • ½ cup pecans
  • • 2 tomatoes, cored, seeded and chopped
  • • 1 avocado
  • • Salt and cracked black pepper, to taste


  • In a large bowl, combine orange juice, thyme, 1 tsp shredded basil, shallot, salt and pepper. Drizzle in olive oil, whisking, until emulsified.
  • 2. Add to the bowl remaining basil, radicchio, spinach, chicken pieces, tomato pieces, orange segments, and pecans. Toss to combine thoroughly with citrus dressing.
  • 3. Halve the avocado; remove pit. Remove the avocado flesh from the skin in a solid piece by working a large spoon in between the flesh and skin; squirt a little orange juice over the avocado to prevent browning while working. Once removed, slice each avocado half in two, making four quarters. Thinly slice each quarter into a ‘fan’ shape.
  • 4. Split the salad evenly between four salad bowls. Sprinkle Gorgonzola over each. Garnish the top of each salad with one avocado quarter. Serve.

Categories: Salad 
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