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Contributed by:
Stacey B.

• 3 oz. cooked chicken breast, diced (leftover from dinner the night before)[3P]
• 2 c. mixed salad greens--(freebie)
• 1 whole Granny Smith apple, diced [2C]
• 2 tbsp. Ken's Light Raspberry Walnut Vinaigrette Dressing (it's a guilty pleasure)[2F, 1C]
• 1 1/2 tsp. slivered almonds [1F]

Directions:

• Place salad greens, chicken, apple, and almonds in a sealable bowl (like Zip lock or Tupperware).

• Keep dressing separate until ready to mix (I use the Tupperware Midgets containers. They look like little cups with lids, and they hold only 2 oz. of dressing!)

• Pour dressing over salad mix, re-seal, and shake to mix dressing.