Fresh Garden Salad With Chicken and Honey-Balsamic Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Paula Deen Ingredients:
1 (10 ounce) container fresh baby spinach |
1 (6 ounce) container fresh arugula |
3 oranges, sectioned |
1/2 bunch asparagus, blanched and cut into 1-inch pieces |
1 1/2 cups sliced strawberries |
1 cup blueberries |
4 cups shredded rotisserie chicken |
1/2 cup balsamic vinegar |
3 tablespoons honey |
1 tablespoon soy sauce |
1/8 teaspoon cayenne pepper |
2/3 cup extra-virgin olive oil |
Directions:
1. In a large bowl, combine spinach, arugula, orange sections, asparagus, strawberries, and blueberries.
2. Top with shredded chicken.
3. Serve with desired amount of Honey-Balsamic Vinaigrette.
4. Vinaigrette-in the container of a blender, combine vinegar, honey, soy sauce, and cayenne pepper.
5. Process until combined; add oil and process until combined.
6. Cover and chill for up to 3 days.
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