From time to time, my body just craves something light and healthy. I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light. And this salad hit the spot. I've said it before, but salads can be really good or really boring. I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations. This salad is sweet and tropical with golden brown chicken and a satisfying crunch.
Baby Greens Salad with Accoutrements
Chicken, sliced (grilled, pan-fried or rotisserie)
Mandarin Orange wedges
Nuts (almonds, pistachios or pecans)
Champaign Vinaigrette (or your favorite dressing)
Salt & Pepper
In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing. Sprinkle with salt and pepper to taste. (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).
Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts. Top with more dressing and salt & pepper.