Chicken Mesclun Salad

Prep time 5mins
Cook time 10mins
Serves 4

Ingredients

Dressing

3 prepared roasted red peppers, drained, divided (or make your own*)
 2 tablespoons pine nuts
 1 small shallot, peeled and quartered
 2 tablespoons red wine vinegar
 ½ teaspoon Dijon mustard
 ¼ teaspoon each salt and fresh ground pepper
 3 tablespoons water
 1 tablespoons olive oil

 Salad

6 cups mesclun greens
1 pint tomatoes
1 cup chopped cucumber, peeled
2/3 cup shredded carrots
2 cups cubed chicken (shallow fried - use coconut oil)
2 ripe avocadoes

Directions

Combine 1 of the roasted red peppers with all the dressing ingredients through olive oil in a food processor and process until mostly smooth. Set aside. Dice the remaining 2 roasted red peppers. In a large salad bowl combine the peppers, lettuce, tomatoes, cucumber, chicken and avocado and toss gently to combine.Dress to taste and serve immediately.

 *To roast fresh colored bell peppers, preheat grill, slice peppers in half lengthwise, remove stems and veins and clap together to remove seeds. Place face down on a broiler sheet and broil for 10-15 minutes or until skin is charred. Remove peppers, place in a bowl and seal tightly with plastic wrap for 10 minutes. Remove wrap, slip off charred skins and discard, and peppers are ready for use.