Ingredients:

  • 1 lb boneless, skinless chicken breast, grilled and diced
  • 2 cups nappa cabbage, sliced thinly
  • 3 cups baby spinach
  • 3 cups romaine lettuce, cut into 1 inch pieces
  • 3 cups mesclun mix
  • 1 green apple, diced in ¼ inch chunks
  • 1 orange, peeled and segmented
  • 2 cups cucumber, peeled, seeded and diced ¼ inch chunks
  • 1 avocado, diced in ¼ inch chunks
  • 2 cups cooked quinoa
  • 2 tbls sliced almonds, toasted
  • 2 tbls pistachios, toasted
  • 1 tbls fresh mint, chopped
  • 1 tbls fresh cilantro, chopped
  • 1 cup cider vinaigrette

Directions: 

  1. Grill chicken breast and dice into ½ inch pieces…set aside
  2. Combine spinach, romaine, mesclun mix, apple, orange, and cucumbers in a mixing bowl – toss together. Place onto cutting board and coarsely chop. Return to bowl
  3. Add avocado, quinoa, almonds, and fresh mint and cilantro
  4. Add dressing and toss
  5. Mound into chilled salad bowls
  6. Garnish with toasted pistachios

Super Crunch