Packed with veggies and protein, this salad is perfect for a light lunch.
3 cups (750 mL) starter salad greens
1/2 cup (125 mL) cubed cooked chickens
1/4 cup (50 mL) toasted sliced almonds
2 tbsp (25 mL) raisins or dried cranberries
2 tbsp (25 mL) parsley vinaigrette
In airtight container, layer Starter Salad, chicken, almonds and raisins. (Make-ahead: Refrigerate for up to 6 hours.) Add Parsley Vinaigrette and toss.
Starter Salad: In large airtight container or bowl, combine 6 cups (1.5 L) torn romaine lettuce; 2 carrots, grated; 2 stalks celery, chopped; and 1/2 cup (125 mL) thinly sliced red or green onions. (Make-ahead: Refrigerate for up to 3 days.)
Makes 9 cups (2.25 L), or 3 servings.
Parsley Vinaigrette: In airtight jar, shake together 1/4 cup (50 mL) extra-virgin olive oil; 2 tbsp (25 mL) minced fresh parsley; 2 tbsp (25 mL) lemon juice or cider vinegar; 1 clove garlic, minced; and 1/4 tsp (1 mL) each salt and pepper. (Make-ahead: Refrigerate for up to 3 days.)