Charlotte's Light Summer Salad

Ingredients:
(serves 2)

Mixed greens
4 artichoke hearts
6 baby tomatoes
6 slices cucumber
1/2 avocado, sliced thin
4 black olives sliced
1/4 cup garbanzo beans
1/4 cup Humboldt Fog cheese, crumbled

Directions:

1 baked chicken breast, skin removed, sliced thin

Dressing:
1 Tbs. olive oil
4 Tbs. balsamic vinegar
Salt and pepper to taste
½ teaspoon sugar

Directions:
Pile the greens on a plate.
Arrange the arichoke, tomatoes, cucumber, avocado, olives, and garbanzo beans around the lettuce.
Slice the chicken breast into strips.
Lay on the greens.
Crumble Humboldt Fog cheese over the chicken.
Mix the olive oil, vinegar and seasonings.

Drizzle over the salad.

 

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