- Grilled chicken cutlets
- Romaine lettuce (or Spring Mix)
- Crumbled blue cheese
- Dried cranberries
- Diced avocado
- Sliced red onion
- Shredded carrots
- Chinese noodles
- 1/4 cup extra virgin olive oil
- 2 T raspberry vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
Mix greens and all ingredients below on list in serving bowl. In a small jar, combine vinaigrette ingredients and shake to emulsify and toss into salad.
For grilled chicken, simply season with salt, pepper, and a little bit of Herbes de Provence (if available) and brushed both sides with canola oil. Heat grill to 350° and grill for 5 minutes/side or until internal temp is 155°. (The USDA recommends 170° but that is far too cautious in many peoples' opinions and will produce tough, dry chicken. Remember, meat continues to cook after you remove it from the heat)
Remove chicken from grill and let rest & cool a bit to room temperature. Slice, and add to salad.
Easy as pie. Or salad...
*Note- if you are planning on making enough for leftovers, do not add the dressing, avocado, and noodles until just before serving.