Cut chicken into approximately 3x3” (8x8-cm) pieces. Using Quick Slice, cut chicken into strips; tip slicer over salad greens. Repeat with avocado, tomatoes and mozzarella.
Stack basil leaves; roll tightly and thinly snip with Professional Shears. Sprinkle snipped basil over salad.
For dressing, combine all ingredients in Measure, Mix & Pour®. Mix until blended. Drizzle ¼ cup (50 mL) dressing over salad; toss lightly just before serving. Refrigerate remaining dressing for another use.
servings of 2 cups/500 mL
Nutrients per serving:
Calories 210, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 6 g, Fiber 3 g, Protein 12 g