Grilled Chicken Salad, with cranberries, advacado, and goat cheese
12 oz cooked chicken
12 cups arugula
1/4 cup dried cranberries
1 avocado, pitted, peeled, and sliced
1/4 cup crumbled goat cheese
1/4 cup walnuts, roughly chopped
salt and black pepper to taste
Combine it all in a large bowl and toss it together. I put the avocados on the side and add them to each salad separately. You can toss it all together if you'd like to. Top off each salad with 1-2 TBS. on Newman's Light Honey Mustard Vinaigrette. Serves 4
I got this recipe from "Cook this, Not that!" I altered it a little
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