Editors Note: I often hear people say that when they eat healthy they are always starving, and I can totally relate!  There is a balance that you must find with your own body , so you can stock up on foods that nourish you and not be left feeling like you never ate.  This salad is loaded with hearty ingredients that will be sure to leave you satisfied and healthy! ~Nitika~

Making main course salads has to be one of the best ways to keep cool in the heat of the summer.  In this salad I use some of my favorite summer vegetables but you can use whatever you like.  I recommend having a variety of colors and textures as well as using up what you have in the fridge.  Besides swapping out veggies, the chicken can be subbed for leftover grilled chicken, roasted chicken or any other protein such as shrimp, pork or beef.  The recipe includes guidelines for a simple vinaigrette which is possibly the only thing that might make you break a sweat but it’s totally worth it!

Smoked Chicken, Chickpea and Avocado Salad with Goat Cheese

Yield: 4 servings

¼ cup balsamic vinegar
1 tsp. Dijon mustard
½ tsp. ground cumin
1 garlic clove, smashed
¾ cup mix of nice fruity olive oil and a vegetable oil
½ head of romaine lettuce, broken into bite-sized pieces
8 cups (8 oz.) mesclun greens
1 large carrot, shredded
½ cup raisins
1 cup cherry tomatoes, halved
¾ cup olives, pitted and roughly chopped
½ medium red onion, finely chopped
1 can chickpeas, drained
1 avocado, peeled and sliced into about 12 slices (3 slices per portion)
2 smoked chicken breasts (poached or grilled is fine too), shredded
4 oz. goat cheese, crumbled (put it in the freezer for 15 minutes before using)

Whisk together the balsamic vinegar, Dijon mustard, cumin and garlic.  Slowly whisk in the oils to achieve a nice vinaigrette.  Let the flavors meld while you assemble the salad.

In a large bowl, place the romaine lettuce, mesclun greens, carrot, raisins, cherry tomatoes, olives, red onion and chickpeas.  Sprinkle with salt and pepper and drizzle most of the vinaigrette over top, reserving some for finishing the salad.  Divide the salad between 4 plates.  Arrange the avocado slices over the salad.  Sprinkle the chicken and goat cheese over the top and drizzle with the remaining vinaigrette.