Servings: 2

Salad: subheading: Salad:
3 - 4 c. Spring Greens 3 to 4 c. Spring Greens
8  red onion whole slices 8  red onion whole slices
8 cherry tomatoes, halved or 1 whole large tomato, cut into chunks 8 cherry tomatoes, halved or 1 whole large tomato, cut into chunks
1 large cooked Chicken Breast, diced or sliced 1 large cooked Chicken Breast, diced or sliced
⅓ c. whole pecans ⅓ c. whole pecans
½ c. Apple chips - I used Bare brand ½ c. Apple chips - I used Bare brand
⅓ c. Gorgonzola cheese crumbles - optional ⅓ c. Gorgonzola cheese crumbles - optional
Dressing: subheading: Dressing:
⅔ c. Avocado oil or Olive oil ⅔ c. Avocado oil or Olive oil
2 T. White Balsamic vinegar or Aged White Wine vinegar 2 T. White Balsamic vinegar or Aged White Wine vinegar
2 T. Apple Cider vinegar 2 T. Apple Cider vinegar
2 T. unsweetened Applesauce 2 T. unsweetened Applesauce
3 T. honey 3 T. honey
2 t. dijon mustard 2 t. dijon mustard
1 t. chopped garlic 1 t. chopped garlic

Place pecan halves in a medium non stick frying pan over medium heat to toast. Stir constantly, flipping occasionally. About 5 minutes. Remove from heat and cool.
In a small bowl, mix up the dressing. Set aside.
Divide Salad ingredients between two large individual salad bowls in order listed. Give dressing one last whisk and pour over salads.