1 16-ounce bag Ready Pac* Grand
Parisian Complete Salad
1 ripe Hass avocado
1/2 cup diced ripe tomatoes
4 4-ounce grilled boneless, skinless
chicken breasts, cut into bite-
size strips, or 12 ounces cooked
shrimp (see note)
Remove the dressing packet, frosted almonds, dried cranberries and feta cheese from
the salad bag. Chill the salad greens.
In a small bowl, mash half of the avocado with a fork. Slice remaining half of avocado
and set aside. Stir mashed avocado into the dressing. Set aside.
To serve, place the chilled salad greens in a large bowl. Top with tomatoes, frosted
almonds, dried cranberries, feta, sliced avocado and chicken strips or shrimp. Add the
avocado dressing and toss. Makes 4-6 servings.
Note: Either purchase cooked chicken or shrimp, or cook them with 2 tablespoons
olive oil seasoned with 1/2 teaspoon each salt and pepper. Grilling will add a wonderful
flavor note, but the salad will still succeed if they are baked, broiled or even poached.
Variations: If you love avocados, use two: one for the dressing, one for the salad,
sliced or diced. Use diced ripe heirloom tomatoes, peeled cucumbers or shaved fennel.
Brands may vary by region; substitute a similar product.