Prep Time: 15 minutes

Cook Time: 10 minutes for the chicken

Serves: 4-6

Ingredients:

1 lb. boneless, skinless chicken breast, grilled and diced into strips

8 C. salad mix

Pint grape tomatoes, sliced into halves

1/2 of a medium red onion, chopped

1 C. fresh corn (from about 2 ears of corn) frozen and then thawed works great also

2 avocados, diced

1/3 C. Feta cheese, crumbled

1/2 C. chopped pecans

For the Dijon Mustard Vinaigrette

1/3 C. white wine vinegar

1/4 C. extra-virgin olive oil

2 T. Dijon mustard

1 tsp. sugar or honey (more to taste)

Salt and pepper to taste

1/4 C. lightly packed parsley, chopped

What to do:

To assemble salad layer lettuce onto serving (4) plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve.

For the Vinaigrette:

In a blender or jar add vinegar, sugar, olive oil, Dijon mustard , parsley and salt and pepper and pulse or shake mixture until slightly thickened about 20 seconds longer.

Christina’s Notes:

To save time use a rotisserie chicken from your local supermarket. They work just as good and all the hard stuff is done for you. The sugar is to balance out the vinegar, but honey works just as well.