Spring Mix with Fresh Fruit and Grilled Chicken

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.

Grilled Chicken with Fresh Fruit Salad

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.




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