Time: 10 minutes
-Leftover baked, broiled, or grilled chicken
-Mixed greens, such as spinach, mesculun, arugula or spring mix
-Mixed berries, such as strawberries, raspberries, blueberries, and blackberries.
-2 T fresh lemon juice
-1 T Dijon mustard
-2-3 T extra virgin olive oil
-Coarse sea salt and freshly ground pepper
Directions for Salad:
Cut into chicken into skinny strips. You’ll need about 3 or 4 ounces per serving. Wash and dry greens and berries. Chop large greens and slice large berries, if necessary. Assemble salad, beginning with a base of greens, then berries, then salmon. Splash with Lemon Dijon Vinaigrette, recipe below.
Directions for Lemon Dijon Vinaigrette:
In a medium bowl, whisk together the lemon juice, mustard, pinch of coarse salt, and a pinch of pepper. Whisking continuously, add olive oil in a slow, steady stream. Taste after 2 tablespoons of oil have been added–add another tablespoon if needed.
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