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.
Servings: 2 servings
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.