Servings: 4

3 cups mixed salad greens and spinach mix 3 cups mixed salad greens and spinach mix
1/2 cup kale, rough chopped ½ cup kale, rough chopped
1/4 cup red cabbage, shredded ¼ cup red cabbage, shredded
1 bunch asparagus, trimmed 1 bunch asparagus, trimmed
2 tomatoes, cut into bite-sized wedges 2 tomatoes, cut into bite-sized wedges
2 avocados, cut into bite-sized pieces 2 avocados, cut into bite-sized pieces
2 cloves garlic, minced 2 cloves garlic, minced
1 bell pepper, cut into bite-sized pieces 1 bell pepper, cut into bite-sized pieces
1/3 cup almonds, sliced ⅓ cup almonds, sliced
4 six ounces pieces of chicken 4 six ounces pieces of chicken
Juice of 1 lemon Juice of 1 lemon
1 cup olive oil 1 cup olive oil

Season asparagus with 2 tablespoons of olive oil, salt, and pepper. Grill over medium-high heat for 4 to 5 minutes.
Season chicken with 2 T of olive oil, salt, and pepper. Grill over medium-high heat until the internal temperature reaches 165℉.
Combine the lemon juice, garlic, salt, and pepper in a bowl. Drizzle in remaining olive oil while whisking until combined.
Build a salad with mixed greens, kale, cabbage, grilled asparagus, tomatoes, avocado, and bell pepper.
Top salad with the chicken, drizzle with the dressing and garnish with sliced almonds.