Sometimes you need a little inspiration to make a salad exciting. This salad and pomegranate blueberry vinaigrette is as delicious as it is pretty. Mixed greens are topped with leftover cooked chicken or store bought rotisserie chicken, making it a breeze to put together as a main dish for lunch or dinner. If berries aren’t in season, try adding citrus fruits such as clementines or mandarins. Eating the rainbow has never been more tasty!
For the vinaigrette:
- 2/3 cup Honest Tea Pomegranate Blue Flavored Herbal Tea
- 2 Tbsp cider vinegar
- 6 Tbsp olive oil
- Salt and pepper to taste
For the salad:
- Mixed greens (try baby spinach and red leaf lettuce, or your favorite combination—the amount will depend on how many servings you want to have)
- 4 oz. of cooked chicken per serving
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
- Optional garnishes: slivered almonds and/or toasted pumpkin seeds
Whisk together the tea, vinegar, and olive oil until well combined, and season to taste with the salt and pepper.
Top mixed greens with sliced cooked chicken breast and berries.
Drizzle with vinaigrette and top with nuts and/or seeds if you wish, and devour!