Bursting with color and flavor, this salad is easy to prepare for a light and refreshing lunch any day of the week.
8 cups baby spinach
2 cups shredded rotisserie chicken
2 cups sliced strawberries
1 large ripe avocado, cubed
1/4 cup shaved red onion
1/4 cup toasted sliced natural almonds
1/4 cup olive oil
1/4 cup balsamic glaze
1 tsp. Salt
1/4 tsp. Black pepper
1-1/2cup (6 oz.) Sargento® Aged Italian Blend
In a large mixing bowl combine baby spinach, olive oil, balsamic glaze, 1/2 cup (2 oz.) Sargento® Aged Italian Blend, salt and pepper and toss to mix thoroughly. Divide spinach among four dinner plates. Top with chicken, strawberries, avocado, red onion and almonds.
Sprinkle each plate with remaining cheese. Tip: Strawberries can be replaced with raspberries, sliced peaches, figs or clementine segments.