Citrus Chicken & Veggie Salad
3 c. H-E-B Baby Spinach
3 c. H-E-B Hearts of Romaine
1/2 yellow squash, shredded
1/2 red bell pepper, cut into rings
1/2 Hass Avocado, cut into thin slices
1 c. H-E-B Champagne Tomatoes, halved
2 tangerines, peeled & sliced 1/2 inch thick
3 H-E-B Fully Cooked Reduced Sodium Chicken Breasts, thin sliced
1/2 c. H-E-B Snax Healthy Crunch Trail Mix
* Orange Salad Dressing:
1/4 c. H-E-B Extra Virgin Olive Oil
1/4 c. H-E-B Orange Juice
Layer the baby spinach, hearts of Romaine, shredded squash, red bell p
epper rings, thin sliced avocado, halved tomatoes, tangerine segments,
chicken breast slices and trail mix in a large salad bowl or platter.
Cover with plastic wrap and refrigerate until ready to serve.
Combine the extra virgin olive oil and orange juice in a salad jar wit
h lid and shake well before serving. Toss the salad before serving and
use 1 teaspoon orange salad dressing on each serving. Save the remain
ing dressing for other recipes.