- 1 medium smoked chicken (available at any grocery store)
- 1 cup dried cranberries
- 1 cup frozen peas
- 2 ripe avocados
- 1 lemon
- 1 head lettuce
- 1 bag arugula
- To Make Dressing
- 3 tbsp olive oil
- 2 tbsp walnut oil
- 3 tbsp lemon juice
- 2 tbsp fresh mixed herbs (a mixture of fresh herbs such as parsley, lemon thyme, mint, etc.)
- Salt and Pepper
Divide and carve the chicken cutting to make bite sized pieces for the salad. Cover the divided and cut chicken and store in refrigerator.Put the cranberries in a bowl of water and let stand, covered, for 30-45 minutes.
Meanwhile, blanche the frozen peas and refresh them under cold water.
Slice or cube the avocados and squeeze lemon juice on them to prevent discoloration.
Combine the lettuce and arugula and toss with avocados and peas. Add the chicken.
Combine all the dressing ingredients and shake well. Add salt and pepper to taste and shake well again until all the ingredients are well blended and taste the way you want.
Drain the cranberries and mix them with the dressing, then pour over salad and serve immediately.