2-3 chicken breasts, grilled or pan fried in 2 TBS. olive oil, sprinkling both sides with basil, oregano, salt, pepper and garlic powder. Cut into thin strips or small cubes.
1 head red leaf lettuce, or small bag of fresh spinach (whichever you prefer)
1 c. diced, dried apricots
1 c. craisins or dried berry blend
bleu cheese crumbles (or mozzarella if you prefer it more mild)
Toss salad. Cover with grilled chicken strips. Pour Brianna's Blush Wine Vinaigrette over salad (this brand of dressing is crucial!). Serve while chicken is still warm. A delicious and easy salad for autumn time.