- 450g cooked chicken, sliced
- 6-8 cups mixed greens
- 1 large apple, diced
- 1/3 cup pepitas, sunflower seeds, or roasted pecans
- 1/4 cup crumbled goat cheese
- 1/4 cup balsamic vinaigrette dressing
- 1/4 cup sliced red onion
- 1/2 cup roasted butternut squash or sweet potato chunks (optional)
- 1/4 cup roasted curry cauliflower (optional)
- Dried apple chips, no sugar added (optional)
Instructions
- Warm the chicken if using leftovers, or cook it as preferred and let it rest for 5 minutes before slicing into bite-sized pieces.
- While the chicken cooks, prepare the salad. Wash and dry the mixed greens, placing them in a large salad bowl. Add the diced apple, seeds or nuts, crumbled goat cheese, and any optional add-ins.
- Add the sliced chicken to the salad bowl. Placing the warm chicken over the goat cheese will make it deliciously melty.
- Drizzle the balsamic vinaigrette over the salad, and toss until the dressing is evenly distributed.
