Roasted Chicken and Avocado Salad with Baby Field Greens

Created by Executive Chef Michael Johnston, CEC, CDM, CFPP
Classic Residence by Hyatt in Reno
Serves 8

• 4 each chicken breast, no skin, no bone, R-T-C
• 4 teaspoons olive oil—as needed
• Oregano—as needed
• Fresh garlic
• 1/4 cup pine nuts
• 4 each avocado—ripe Hass
• 1-1/2 cups red grapes—seedless
• 8 cups greens—baby field greens

1. Season chicken breast with olive oil, oregano and garlic.
2. Place chicken on a cookie sheet and bake in a 325°F oven until the chicken's internal temperature reaches 160°F, approximately 15–20 minutes.
3. Chill breast and cut into 1/2" cubes.
4. Toast pine nuts in a 325°F oven until golden brown. Cool.
5. Peel avocados and soak in lemon juice and water for about 10 minutes to keep them from turning color.
6. Drain and pat dry. Dice avocados and combine with grapes, chicken and pine nuts.
7. The avocados will create the "dressing" for the salad as it is mixed.
8. To serve, place 4-5 oz chicken salad on a bed of field greens.