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I am holding on to summer by a thread... For me, it's still 100% summer.  I don't have a back-to-school season because I'm not a student and I don't have any kids (besides these 2


Total time

15 minutes

Courses

Dinner


Ingredients

  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 4 cups spring mix
  • 4 (4-6 oz.) cooked boneless skinless chicken breasts, cooled and sliced
  • 2 cups fresh berries (strawberries, blackberries, blueberries)
  • 1 medium ripe avocado, peeled and sliced
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • pinch of coarse salt and freshly ground black pepper, if desired
  • handful chopped walnuts or almonds and feta, goat or Parmesan cheese, if desired


Method

  1. In a small measuring cup or bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary. Arrange spring mix in bowls. Distribute chicken breasts, berries, avocado, quinoa and mint on each salad. Sprinkle lightly with salt and freshly ground black pepper, if desired. Top with nuts and cheese, if desired. Just before serving, drizzle dressing on salad. Store leftover salad and dressing in separate containers in the refrigerator.

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