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



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