|2 tablespoons||Red wine vinegar|
|1 teaspoon||Dijon mustard|
|⅓ cup ||Extra virgin olive oil|
|To taste||Salt and pepper|
|4 cups||Cubed cooked chicken|
|½ cup||Thinly sliced green onions|
|1 ||Roasted red pepper, cut into strips|
|Assorted salad greens|
|⅓ cup ||Sliced Maisie Jane Almonds|
Toast the almonds in the oven, being careful not to burn them.
Whisk together vinegar and mustard, then olive oil. Season to taste with salt and pepper.
Place chicken in a large bowl, add green onions and roasted pepper. Toss with vinaigrette.
Add greens and toss again.
Serve salad on individual plates. Sprinkle with toasted almonds.