Grilled Chicken, Blue Cheese and Mixed Green 
and Arugula Salad

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(Makes 1 serving)

Summer is the time for easy, yet satisfying entrée salads. Starting with greens such as arugula, spinach or other varieties of lettuce, add your favorite protein, some additional vegetables and top with a sprinkle of cheese and/or nuts. Add a slice of cheese bread and lunch is served. (For additional ideas for Basic Entrée Salad check out our cookbook Recipes for Living.)

1 cup mixed greens
1/2 cup Arugula
2 ounces sliced grilled chicken
1 thin slice red onion
3-4 thin strips red pepper
1 tablespoon crumbled blue cheese
1 tablespoon toasted walnuts
Honey Balsamic Vinaigrette (see Recipe for Living)

Toss greens with vinaigrette and on arrange on salad plate. Top greens with onions rings, red pepper strips and chicken slices. Sprinkle with blue cheese and toasted walnuts and serve.

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