For the Salad:
1 pound cooked chicken breasts, sliced
6 cups romaine lettuce, rinsed, dried, and chopped
2 cups baby spinach
1 mango, pitted, peeled, and diced
2 cups halved cherry tomatoes
1 English cucumber, sliced into half moons
⅓ cup diced red onion
¼ cup finely chopped parsley or cilantro
For the Honey Lemon Dressing:
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
1 to 2 tablespoons honey (to taste)
2 teaspoons Dijon mustard
1 clove garlic, finely minced
½ teaspoon salt (to taste)
¼ teaspoon freshly ground black pepper (to taste)
Directions:
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