1/2 cup pitted Kalamata olives
(optional)
Kosher salt
Freshly ground black pepper
1/2 package (about 1 1/2 pounds)
Foster Farms* Frozen Grilled
Chicken Breast Strips, thawed
4 tablespoons Kirkland Signature
balsamic vinegar
1/3 cup Kirkland Signature
extra-virgin olive oil
1 cup whole pecans, broken up
by hand
Select a large salad bowl (I like to use a wooden bowl about 4 inches deep). Place
asparagus pieces in the bowl. Add mango, red onion, avocado, cherry tomatoes,
bacon and olives. Season to taste with salt and pepper and mix with your hands
(or a wooden spoon, being careful not to smash the avocado).
Add grilled chicken strips.
Pour vinegar and olive oil evenly over the salad. Mix well, using your hands or a
wooden spoon. Sprinkle pecans over the salad and serve. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
