A cool, refreshing and healthy summer salad perfect on a hot day for lunch or as a light dinner and a great way to use up left over grilled chicken.
Spring Mix with Fresh Fruit and Grilled Chicken
(makes 4 servings)
1- 5 ounce package Half and Half salad mix, which is 1/2 Spring Mix and 1/2 Baby Spinach
8 ounces sliced fresh strawberries
1/2 pint fresh blueberries
8 ounce container fresh or canned pineapple chunks, drained
8 ounce can mandarin oranges, drained
2 large grilled boneless, skinless chicken breasts cut into bite size pieces
4 ounces gorgonzola, crumbled or any cheese you prefer in bite size cubes. (White cheddar, mozzarella, jack)
Raspberry Vinaigrette ( I used Ken’s Steakhouse LITE Raspberry Walnut Vinaigrette)
Pecans or Walnuts (optional)
Divide greens among 4 large salad bowls or plates. Evenly distribute the chicken, fruit and cheese over greens and top with desired amount of vinaigrette. Sprinkle with a few nuts for an added crunch. Serve with warm focaccia bread.