Heres my salad go to for almost every night- you can adapt to your own specifications
First cook your chicken!
I marinated my chicken breast in a little olive oil ,a couple shakes of basil, garlic powder ( next time I will use real garlic and more lemon)salt , pepper and a lemon and lime juice overnight( You want your chicken juicy and flavorful but not overpowering....I baked it 350 about 45 minutes and it seemed dry at first, but I threw the breasts in a ziplock and into the fridge for the week....Eva loves to eat "white chicken and I love it on my salads!
On a large plate place:
1.5 cups 50/50 salad(or whatever salad mix you like)
1.5 cups of fresh spinach
1/4 fuji apple sliced, very thin
about a handful of baby carrots ( if they are big for baby carrots you may have to slice them diagonal like I did.)
then take pieces of chicken out- about a 1/2 cup and place that on top ( add more if you like!)
top with a sprinkling of craisins and almonds
(when I have it I love to use slivers of kerrygold white aged cheddar- its Irish- and expensive but eva and I adore this cheese and a little goes a long, long way..) You can get it here in Sacramento at Raleys/BelAir or Sprouts (sprouts is about a $1 cheaper) I cannot say enough about this cheese...just a little is so flavorful and good and sometimes Eva and I eat it sliced with apple slices for lunch! I also love it on top of my scrambled eggs....
Needless to say. We were out of the cheese. So I left it off, making it even more healthy....
Now the honey mustard dressing. I make enough for a week at a time. This is the not good for you part!
Equal Parts honey and regular yellow mustard (abt 1/4 cup)
double mayo so abt 1/2 cup
then the juice of 1 lemon
WHISK UNTIL COMBINED, DRIZZLE ONTO YOUR SALAD IN INCREMENTS OF TABLESPOONS
THIS IS SO GOOD ON THE CHICKEN
You may have to adjust as the lemon could be too strong or it could be too sweet or too mustardy, but on the whole its pretty easy
