Ingredients
3
avocados, halved, pitted and peeled
2
cloves garlic
1/4
teaspoon red pepper flakes
1
tablespoon balsamic vinegar
1
tablespoon lemon juice
1 1/2
cups fresh basil leaves
1/2
teaspoon salt
3
cups cooked shredded chicken
1/4
cup toasted pine nuts
1/4
cup diced red onion
1/2
cup diced tomato
6
cups shredded hearts of romaine
Shredded fresh basil leaves, if desired
Preparation
In food processor, place first 7 ingredients. Cover; process until thoroughly combined, scraping down sides with spatula as needed.
Transfer avocado mixture to large bowl. Add chicken, pine nuts, red onion and tomato. Toss to coat.
Divide greens evenly among 4 plates; top with chicken salad mixture. Sprinkle with shredded basil.
