4-6 cups torn lettuce leaves (leaf, romaine, ice berg, butter)
6 fresh basil leaves, torn (optional)
1/2 cup EACH chopped celery, cucumber, sweet pepper
1/3 cup dried cranberries or dried cherries
1/3 cup chopped toasted almonds
2-3 oz. crumbled Blue cheese
2-3 cups diced cooked chicken*
1/4 cup fresh or frozen berries
1 tbsp lemon juice
1 clove garlic
1/4 cup canola oil salt and pepper to taste
Combine the vinaigrette ingredients in a bowl and puree using a hand blender. Taste and adjust ingredients to suit your taste.
Combine all the salad ingredients in a large bowl. Pour in dressing and toss until well mixed.
* Use one rotisserie chicken, or grill 1 lb of boneless skinless chicken breasts or thighs.