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The Best Salad I've Ever Eaten

70 ratings
· 1 serving


3 oz Rotisserie chicken
1/3 Avocado (~40g), ripe
1/4 Beet, large
1 Oregano, fresh or dry
3 slices Red onion
1/2 Tomato, small
2 tbsp Balsamic vinegar
1/2 tbsp Maple syrup, sugar free
4 Olives
Baking & Spices
2 cups Of a combination of romaine and spring mix
2 Salt pepper
Oils & Vinegars
2 tbsp Olive oil
2 tsp White vinegar
Nuts & Seeds
2 tbsp Pecans
1 oz Goat cheese
1 tbsp Balsamic (optional, i add this later if i find the dressing isn't as acidic as i would like)
fresh basil (torn or sliced into small pieces)
1 tsp Dijon (grainy or smooth is fine)


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