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Summer Chicken Dinner Salad w/ Honey Mustard Dressing

Here is a fantastic dinner salad I had at my friend Honey's house the other day. I've added leftover cooked chicken to make it into a meal, and you can easily save time by making extra Almond Crusted Chicken to use here. I had to call her to make sure I got the dressing right because it is easy, delicious, preservative free and I hope you will just make it too.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Poultry, Salad, Under 30 min.
Ingredients Method

Ingredients
  

  • 12 cup(s) baby romaine lettuce 12 c.=approx. 10 oz.
  • 2 carrots large, shaved
  • 1/4 cup(s) golden raisins chopped if large
  • 1/2 cup(s) monterey jack cheese shredded
  • 1 tomato(es) diced
  • 1 avocado(es) diced
  • 3 cup(s) cooked chicken shredded or cubed
  • 1 cup(s) olive oil or grapeseed oil
  • 1/2 cup(s) balsamic vinegar white is more delicate flavor
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp honey
  • 1 tbsp Dijon mustard

Method
 

  1. Add first 7 ingredients to salad bowl; baby romaine lettuce - cooked chicken.
  2. Pour next 6 ingredients into a container with a lid and shake to combine for dressing. Toss salad with dressing before serving. Avocado Addition: Smash some avocado with a fork and add it to dressing before shaking. Crunch Addition: I added some sesame seed snacking sticks for crunch, but fried Chinese noodles or corn chips are really good in a salad like this too if you like the crunch. OTL 2012