CHICKEN AND PEACH COBB SALAD

MAKES 2 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 10 MINUTES

4 tsp 1 tbsp 1 tsp ¼ tsp 4 cups 2 cups extra-virgin olive oil lemon juice

Dijon mustard each salt and pepper lightly packed torn Boston lettuce sliced grilled or roasted boneless skinless chicken breast peach or nectarine, cut in wedges avocado, sliced crumbled blue cheese sliced natural (skin-on) almonds, toasted

In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. (Makeahead: Refrigerate in airtight container for up to 2 days.)

In separate bowl, combine lettuce, chicken, peach, avocado, blue cheese and almonds. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Add dressing; toss to coat.

1 half ¼ cup 2 tbsp

PER SERVING about 410 cal, 33 g pro, 26 g total fat (6 g sat. fat), 15 g carb (6 g dietary fibre, 8 g sugar), 77 mg chol, 618 mg sodium, 861 mg potassium. % RDI: 13% calcium, 14% iron, 22% vit A, 20% vit C, 36% folate.