This past Saturday my sister Liz and I hosted a baby shower for our sister Erin.  What to feed thirty-some lunching ladies?  A salad of course, and one that happens to match my new little nephew Liam’s nursery(unintended but cool, and I am sure I’m the only odd person who noticed.).  It is also gluten and dairy-free, so most everyone can eat it.  We served an extra large batch of this salad  along with fresh berries and trail bread rolls from Lakewinds.  My thoughtful mother-in-law provided a decadent carrot cake from Buttercream to top it off.  It was a wonderful event to help prepare Erin for the arrival of her first child.  Liam could join us any time now, and we are all anxiously waiting!

This salad worked great for the shower but it is also one I often make just for myself or family.  It is very easy and doesn’t take much time.  This is a good one to wrap up in a whole-grain wrap or large lettuce leaf when you are running out the door to softball or soccer practice, which in my family, we are doing every night these days.  To make a vegan, raw or side dish, just omit the chicken.

6 c. organic spinach chopped
2 organic free-range chicken breasts grilled and chopped
1 avocado chopped
1 mango chopped
1/2 c. pecans chopped
2 Tbsp. olive oil
2 tsp. white balsamic vinegar or fresh lemon juice
1 tsp. dijon mustard
1/2 tsp. honey
pinch of salt
pinch of black pepper

Place chopped spinach in salad bowl
Add chicken, avocado, mango and pecans
Whisk together olive oil, vinegar or lemon juice, dijon, honey, salt and pepper
Add dressing to salad and toss 
Print Friendly, PDF & Email