Ingredients
Scale
- 4 heaping cups mixed salad greens (I like using baby greens with herbs mixed in)
- 4 slices day old gluten free cornbread or bread, cut into 3/4 inch pieces
- 1 cup rotisserie chicken, shredded into bite sized pieces
- 6–8 strawberries, sliced in half
- 1/2 cup fresh blueberries
- fresh herbs (basil + dill are delicious in this salad)
Shallot Dijon Dill Dressing
- 3/4 cup olive oil
- 1/3 cup white wine vinegar
- 1 medium to large shallot, small diced or minced
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons fresh dill, roughly chopped
- 1/2 teaspoon each salt + pepper
Mix all the salad ingredients together in a jar with a lid. Set a side until needed.
Instructions
- To assemble the salad, layer the ingredients starting with the salad greens. Place the cornbread/bread and chicken around the bowl. Top with strawberries, blueberries and garnish with fresh herbs.
- Spoon the salad dressing around and enjoy.
Notes
Store the dressing in a jar with a lid in your refrigerator for 12 days.
- Prep Time: 5
- Category: chicken
- Method: raw
- Cuisine: salad