Servings: 2

Salad: subheading: Salad:
4 c. Mixed Spring Greens 4 c. Mixed Spring Greens
1 large or 2 small cooked Chicken breasts, sliced or diced 1 large or 2 small cooked Chicken breasts, sliced or diced
1¼ c. sliced Strawberries 1¼ c. sliced Strawberries
1 ripe Avocado, peeled and diced 1 ripe Avocado, peeled and diced
¼ c. sliced green onions ¼ c. sliced green onions
2 T. sliced Almonds (leave out for AIP) 2 T. sliced Almonds (leave out for AIP)
Dressing: subheading: Dressing:
2 T. Champagne, White Balsamic or Raspberry vinegar 2 T. Champagne, White Balsamic or Raspberry vinegar
2 t. Honey (leave out for W30) 2 t. Honey (leave out for W30)
¼ t. dried mustard (leave out for AIP) ¼ t. dried mustard (leave out for AIP)
¼ t. sea salt ¼ t. sea salt
¼ t. pepper ¼ t. pepper
¼ c. Olive or Avocado Oil ¼ c. Olive or Avocado Oil

In a small bowl mix up the dressing.
Divide the Salad Ingredients between two large individual salad bowls. Place the Chicken in a row down the middle and then line the strawberries and avocado on either side of the Chicken. Sprinkle the onions and almond over the top.
Give the dressing a good whisk and pour over the top of the salads.