SALAD INGREDIENTS
- 2½ cups cubed grilled chicken
- 2 large heirloom tomatoes (or beefsteak)
- 2 small avocados
- 4 or 5 basil leaves, torn into smaller pieces
- 1 cup black olives, sliced in half
- ¼ cup diced red onion
- ¼ cup olive oil
- 1 TBSP lemon juice
- 1 TBSP balsamic vinegar
- 1 tsp Dijon mustard
- 2 tsp coconut aminos
- ½ tsp oregano
- ¼ tsp tarragon
- ½ tsp basil
- ⅛ tsp sea salt
- Pinch of freshly ground black pepper
Serving Day:
- Place the chicken in a large bowl with a lid.
- Cut the tomatoes in half, and then into thin wedges. Add them to the bowl with the chicken.
- Cut the avocados in half, and remove the pits. Slice the flesh lengthwise. Using a spoon, gently scoop out each avocado half. Separate the slices, and place them in the bowl with the tomatoes and chicken.
- Add the basil, olives, and onion to the bowl.
- In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, and pour the dressing over the salad. Use as much or as little as you’d like.
- Cover and refrigerate the salad until needed.
- Stir the salad before serving.