Fresh Garden Salad With Chicken and Honey-Balsamic Vinaigrette

Paula Deen

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1 (10 ounce) container  fresh  Baby Spinach
• 1 (6 ounce) container  fresh arugula
• 3  oranges, sectioned
• 1⁄2 bunch asparagus, blanched and cut into 1-inch pieces
• 1 1⁄2 cups  sliced strawberries
• 1  cup blueberries
• 4  cups  shredded rotisserie chicken

• Honey-Balsamic Vinaigrette

• 1⁄2 cup  balsamic vinegar
• 3  tablespoons honey
• 1  tablespoon soy sauce
• 1⁄8 teaspoon cayenne pepper
• 2⁄3 cup  extra-virgin olive oil

Directions

1. In a large bowl, combine spinach, arugula, orange sections, asparagus, strawberries, and blueberries.
2. Top with shredded chicken.
3. Serve with desired amount of Honey-Balsamic Vinaigrette.
4. Vinaigrette--in the container of a blender, combine vinegar, honey, soy sauce, and cayenne pepper.
5. Process until combined; add oil and process until combined.
6. Cover and chill for up to 3 days.