Fruity Green Salad with Chicken & Mustard Vinaigrette

A wholesome, filling side dish that can double as an entree, this salad has fruits, greens and chicken. I like using mango and blueberries when they're in season, and good apples are available anytime of the year, but you can use any fruits of choice. To save time, you can buy one of those spit-roasted chickens available in supermarkets, and just flake the meat--you'll have enough leftovers to make a soup, a nice chicken salad for sandwiches, or just eat the rest of it off the bone. If you want less calories, try using a reduced-fat cheese for the topping. The home-made dressing is a snap to make, so try to avoid the temptation of buying processed dressing because they invariably contain preservatives, among other unhealthy things.

Ingredients:

Bunch of fresh arugula

Bunch of lettuce hearts, torn to large pieces

1 Fiji or Granny Smith apple, cored and sliced into bite-sized pieces

1 ripe yellow mango, sliced into bite-sized pieces

1 cup blueberries (or strawberries or raspberries)

2 cups cooked chicken meat, shredded into bite-sized pieces

Blue cheese or Gorgonzola cheese or goat cheese, for garnish

For the vinaigrette:

2 tablespoons good-quality red wine vinegar

4 tablespoons good-quality extra-virgin olive oil

1 tablespoon Dijon mustard

Salt and freshly ground pepper, to taste

Directions:

Make the vinaigrette:  put the vinegar in a medium bowl, add the salt and whisk until the salt has dissolved. Add the mustard and whisk until well-combined.

Slowly add the olive oil a bit at a time while continuing to whisk, until the mixture is thick and emulsified. Adjust the salt and pepper seasonings.

Just before serving, assemble the salad greens, apple, mango, and chicken in a salad bowl, sprinkle some of the dressing over it and toss gently until the pieces are coated with the dressing. Add the berries on top and sprinkle with the cheese.