2 cups chicken, shredded (use last night’s chicken)
1 cup blanched slivered almonds, toasted
... 1 cup dried cranberries
3 apples, sliced and chopped
4 cups greens (spinach or other leafy salad green)
½ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon celtic sea salt
1. Place the almonds in a pan over low heat and toast them, while you core, slice and chop the apples
2. Remove almonds from heat when they are lightly browned
3. In a large salad bowl, toss together chicken, (warm) almonds, cranberries, chopped apples and mesclun greens
4. Drizzle with olive oil and vinegar, toss, then sprinkle with salt
5. Serve
Serves 6 to 8
No comments:
Post a Comment