So, what’s so special about this salad?  First, it’s very versatile…I leave it up to your whim as to how to cook the chicken (the recipe calls for 6 grilled or cooked chicken breasts).  Grill them using my FPK Marinade (my favorite) or any way you like.  Or, cook them however you like.  Or, buy them pre-cooked.  I say do what’s easiest, because that’s what it’s all about, right?  Easy but amazing!

And, there are more choices ahead…add orange segments or switch it up and add Asian pear wedges.  Add English cucumber or substitute jicama.  Add blueberries or throw on some raspberries.  See where I’m going with this?

I decided to make it the other night and it basically became whatever was in the fridge that had the same textures as what was called for in the recipe.

The dressing is light and tangy.  I feel that’s the key.  You don’t want a heavy, creamy dressing when you’re trying to eat light.  This has orange juice, apple cider vinegar, and touch of sugar for sweet and olive oil.  

This is a beautiful salad to present to a crowd or for a weeknight dinner.  Add a bowl of ice cream for dessert and the world couldn’t be a happier place (Wait!  Did I just say that?  I thought we were keeping it light??!!).