We rarely eat salad as dinner - Mason always feels like he can’t get enough food that way. But this salad has ALL the things on it and enough protein and fat to keep even the fastest metabolisms happy for awhile. Plus, it’s delicious and even though the white cheddar is so nice on it, it’s not necessary for those sensitive to or avoiding dairy. I even serve it deconstructed for my little people. Happy tummies all around!
Salad Ingredients (use as much of each ingredient as your want to assemble salads or salad plates):
Mixed Greens (however much you want for the base of your salad)
Kale
Thin-sliced Grilled Chicken (you can grill the chicken yourself or use pre-grilled chicken)
Honeycrisp Apple (thin sliced)
Grape Tomatoes (quartered)
Sharp White Cheddar (cut into small cubes)
Golden Raisins
Pecans
4-6 slices cooked bacon (chopped)
Sliced avocado
Honey Mustard Vinaigrette Ingredients:
1/4 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp honey
2 Tbsp dijon mustard
salt & pepper, to taste
Directions:
Prepare all ingredients (chopping or slicing, etc.).
Make large bed of salad greens then pile on top all the goodies.
Whisk together all dressing ingredients in resealable glass container.
Top with salad with dressing and toss.
