Mixed Greens with Roasted Chicken, Tomato and Basil

I’m thinking of adding a category to my blog called “Everyday Salads.” There are countless salad combinations in our house but they never seem to warrant a written recipe. But perhaps they do. My original goal for the blog is to share food with family and friends and I’ve been leaving out so much of the actual food I prepare day in and day out because it seems not interesting enough or worth the effort for a post.  Rethinking this because a ton of what we eat is simple, healthy, and hardly recipe worthy but I’d be pretty excited if I could go to my recipe binder and find all the tasty combos I’ve made in the past. Maybe this is helpful to you as well!

Cheers,

Christina

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Mixed Greens with Roasted Chicken, Tomato and Basil

This salad is another version of our everyday salads around here – greens and a protein with whatever is easy and in season! Vinaigrette is often doubled or tripled and kept in a jar in the refrigerator to use all week.

Course: Salad

Servings: 2 servings

Author: Christina Shoup

Ingredients

• 4-6 cups mixed greens + arugula
• 1 cup roasted chicken, cubed
• handful of tomatoes
• 1 avocado, cubed
• 4-5 basil leaves, julienned
• ¼ cup sprouted pumpkin seeds
• ¼ cup crumbled goat cheese

Shallot Vinaigrette

• 1 tbsp shallot, minced
• 2 tbsp champagne vinegar
• 6 tbsp extra virgin olive oil
• 2 tsp dijon mustard
• ½ tsp honey
• ¼ tsp freshly ground black pepper
• ¼ tsp Himalayan pink sea salt

Instructions

• For the vinaigrette: Add the ingredients to a jar with a tight fitting lid and shake until emulsified.
• For the salad: Add all ingredients to a medium bowl and lightly toss with enough vinaigrette to coat the leaves. Divide between two plates.