Step 1

Prepare the All Purpose Chicken Breasts and let cool slightly before slicing for the salad. {Time Saving Tip: Prepare the chicken a day in advance. Refrigerate in an air tight container and slice just before assembly of the salad.}

Step 2

Preheat oven to 350℉. Place almonds on a sided cookie sheet and bake until lightly toasted, approximately 6-7 minutes. {Time Saving Tip: Toast the almonds a day in advance and store in an airtight container. Also, it is helpful to toast a larger amount for multiple salads during the week.}

Step 3

Whisk together the ingredients for the White Balsamic Vinaigrette.{Time Saving Tip: Make the vinaigrette a day in advance and store in the refrigerator.}

Step 4

Wash and prepare the lettuce, berries and onions

Step 5

To a platter or large bowl add the spring mix, sliced chicken, berries, red onions and toasted almonds.

Step 6

Slice and add avocado. Drizzle with dressing just before serving. See Note #4 below.