Chicken Pear and Walnut Salad

This is a great lunch salad –

6 oz. cooked chicken breast, shredded

5 cups torn mixed greens

4 oz. grated Monterrey Jack cheese

2 ripe pears, cored, halved, and thinly sliced

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh mint

¼ cup champagne vinegar

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

2/3 cup shopped walnuts

2 green onions, thinly sliced

In a large bowl, combine chicken, greens, cheese, pear slices, basil, and mint.

In a screw type jar, combine vinegar, oil and mustard. Shake well. Drizzle over salad.

Top salad with walnuts and green onions and serve.