Apple Pecan Chicken Salad

Serves 4 Inspired from a popular fast food chain When I resolved to go plant-based in 2012, I was disappointed to be giving up on the apple-pecan-chicken salad that was my go-to at a certain fast-food joint. I only tolerated a few years of this salad being gone from my life before setting about to inventing a healthy version to make at home. The result quickly became a hit with family, friends, and the kids-for its refreshing, life giving energy during the summer months. Tip: Serve the remaining Pomegranate Juice in large mason jars as follows: fill the jar 1/3 full with pomegranate juice, then add in a 12oz raspberry or cranberry selzer water for "sangria vibes" without the hangover.

---

SALAD BAR

• 1 bucket of greens- I like half spring mix half spinach

• Pecans - candied does well here

• Craisins

• Broccoli, alfalfa, or clover sprouts

• BOWL 1: 3 apples, gala or honey crisp, peeled & diced

• BOWL 2: 1 6oz container of fresh Raspberries

• BOWL 3: 1 avocado, diced

• BOWL 4: 1 bag of breaded chicken tenders, cooked and cut up (I use Gardein brand)
  

DRESSING

• 1/2 cup olive oil

• 1/2 cup pomegranate juice, I like POM

• 1/4 cup of fresh Raspberries, reserve the rest for serving on the salad

• 1/4 cup of frozen Raspberries

• 1/3 cup lemon juice

• 2 tbsp maple syrup

• 1 tbsp red wine vinegar

• 1 tbsp dijon mustard

• 1 tsp oregano

Put all the ingredients in the blender and blend. I recommend chilling the dressing in the freezer for 10 minutes before serving at the salad bar.