Chicken & Avocado Salad

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Washington Post


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(5-ounce) bag mixed greens, Asian greens, spinach or mizuna

1 small red onion, thinly sliced

1 small apple, thinly sliced

About 2 tablespoons chopped walnuts

2 avocados, peeled and thinly sliced

2 tablespoons raisins (optional)

Cooked chicken (white and/or dark meat, about 1 1/2 cups shredded or chopped)

2 tablespoons coarse-grain mustard

6 tablespoons olive oil

2 tablespoons white wine vinegar

2 teaspoons granulated sugar

1 clove garlic, smashed and minced


Freshly ground black pepper

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