Servings: four to six.
I love this salad, but I don’t always have time to grill chicken thighs. So, when pressed, I substitute store-bought roast chicken. This one is great with balsamic vinaigrette or creamy black pepper dressing.
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I like to add thinly sliced grilled asparagus to this salad, too. Try tossing this salad with just a little balsamic vinaigrette. After serving the salad, drizzle each portion with creamy black pepper dressing.
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