INGREDIENTS
Salad:
6 cups
fresh baby spinach
2
large cooked chicken breasts, cubed
1 pint
strawberries, sliced
1
avocados, cubed
4 oz
crumbled gorgonzola or blue cheese
1/2
small red onion, thinly sliced
1/4 cup
pecans, toasted and chopped
Poppyseed Dressing:
1/2 cup
avocado oil (or olive oil)
3 tbsp
apple cider vinegar
2 tbsp
honey
1 tbsp
poppy seeds
ground mustard
1/2 tsp
salt
1/4 tsp
pepper