2 cups free range organic chicken, shredded (use last night’s chicken)
1 cup slivered almonds, toasted
1 cup dried cranberries
3 apples, sliced and chopped
4 cups mesclun greens
½ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon celtic sea salt 
Preparation
Place the almonds in a pan over low heat and toast them, while you core, slice and chop the apples
Remove almonds from heat when they are lightly browned
In a large salad bowl, toss together chicken, (warm) almonds, cranberries, chopped apples and mesclun greens
Drizzle with olive oil and vinegar, toss, then sprinkle with salt
Serve
