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
ΒΌ 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.
