Sweet & Savory Loaded Fall Salad

INSTRUCTIONS
  1. Rinse, Dry and Chop Lettuce of choice
  2. Top with Cooked chicken breast, chopped apples, pecans, walnuts, dried cranberries and dressing 
Ingredients
  • 2 cups lettuce
  • 5g Walnuts
  • 5g Pecans
  • 50g Apples
  • 10g Dried Cranberry
  • 80g Cooked Chicken Breast

 Macros (without dressing) 25.8P 16.6C 9.6F

APPLE CIDER VINEGAR SALAD DRESSING

INGREDIENTS

1 small shallot (or one lobe of a large), peeled, cored and quartered

1/3 cup extra-virgin olive oil

¼ cup cider vinegar

2 teaspooons Dijon mustard

2 teaspoons honey

½ teaspoon salt

¼ teaspoon freshly ground pepper

Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.

Macros per 30g serving 0P  2.6C 12.8F