CHERRY, CANTALOUPE, AND AVOCADO SALAD

Ingredients

For the Salad:
• San Miguel nut & spice mix
• 1 avocado
• 1 small carton of fresh cherries
• 1 small cantaloupe
• 1 bag fresh spinach
• 1 small red onion
• 2 roasted chicken breasts, shredded (or a store bought roasted chicken)
• vinaigrette dressing
For the Vinaigrette Dressing:
• 1 teaspoon San Miguel nut & spice mix
• 2 tablespoons balsamic, red wine or champagne vinegar
• 4 to 5 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons honey
• large pinch of sea salt
• fresh cracked pepper

Instructions

1. Whisk together dressing ingredients and set aside.
2. Shred the roasted chicken into pieces and set aside.
3. Slice half the red onion into thin slices.
4. Seed the cantaloupe and using a melon baller, make small balls and place in a bowl. Use about ½ the cantaloupe, depending upon size.
5. Using a cherry pitter (can be found at any kitchen supply store), pit a carton of fresh cherries. Slice them in half and set aside.
6. In a large bowl, pour a small amount of dressing over the fresh spinach and toss well to coat the leaves. Add the chicken, cherries, cantaloupe, onion & toss well.
7. Cut the avocado into bite size pieces and gently toss these into the salad.
8. Place in a large serving bowl or on individual plates and sprinkle with additional San Miguel nut & spice mix just before serving.