15Ten Salad

**ROUGH DRAFT (8/6, 8/7) - Because I said I would have this up over the weekend**

Full On Disclaimer
Like any "salad" or meal, obviously you can modify to your own tastes and likes.  The following is simply what I fix for myself on a regular basis and thoroughly enjoy.  I use some pre-packaged items simply due to time-and-money.  I'll make footnotes where I deem necessary in order to add some fine-details.  As a heads up, this ain't no side salad...

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15Ten Salad
(Fifteen-Ten)

(not pictured: blueberries and teriyaki sauce)

Ingredients	Measurement	Approx. Calories
chicken 1	2.5 - 3 oz	-
OrganicVille Island Teriyaki sauce	1 tbsp	-
salad mix 2, 3	2.5 - 3 oz	-
celery	1 stick (~ 1.5 oz)	-
red onion	1 slice (~ 1 oz)	-
avocado	1 half (varies)	-
roma tomato	3 slices (~ 2 oz)	-
blueberries 4	__ oz	-
pumpkin seeds	1 tbsp	-
crushed walnuts	2 tbsp	-
Annie's Lite Honey Mustard vinaigrette	2 tbsp	-

The steps below are broken into 2 main chunks.
The chunk order doesn't really matter, do what works for you.  With that said, it's a salad...the main mix chunk does not have any real order, this is just what I do, and the rough order I try to do it in.  Please read through completely before actually trying to put this together.

(some of the items are pictured at the end, including "nutrition facts" label)

1	Cut up chicken into bite size pieces Place chicken in frying pan and drizzle the teriyaki sauce over it Place pan w/chicken on the stove, and turn the burner on to just under medium Mix the chicken and teriyaki together until all the chicken has at least a thin layer covering it
** Occasionally mix the chicken around - you don't want to burn it (unless that's your thing)
2	Weigh out the salad mix into your bowl Dice up your celery stick and sprinkle over salad Cut red onion slice into fourths, then spread over salad Dice up the tomato slices and spread over salad Slice up the avocado to preference, and spread over salad (I go thin, ~1/2 inch long) Spread blueberries over salad Sprinkle pumpkin seeds and crushed walnuts over salad
* Once chicken is cooked to desired doneness, spread over the salad; (this part can take place during anytime of the process)
* Drizzle the vinaigrette evenly over the top of the salad

At this point, I like to mix everything up so that all of the ingredients / flavors get to know each other. To each their own though. :)

Enjoy!

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Footnotes:

1. I use Kirkland Select pre-cooked chicken breast strips.  There's nothing stopping you from kickin' it up a notch and cooking up some actual chicken breasts (I use the Kirkland Select pre-cooked strips simply to save on time -- yes, I do find pieces that are below my personal quality standards and I throw them out)
2. I use the Super-Greens Sweet Kale salad mix to save time and money.  I was chopping half of a red cabbage and half a green cabbage, and a "bundle" of kale.  I wasn't going through it fast enough, and ended up throwing out a lot of it.  Also, if you go the route of chopping up your own mix, I would advise adding some broccoli, Brussels sprouts, and possibly one or two other little things.
3. In the packaged salad mix there is a pouch with poppy-seed dressing, pumpkin seeds, and craisins.  I throw this out.  I don't trust the seeds and craisins all that much (I'm particular), and the dressing just isn't a super healthy one IMO.  Also, the dressing just does not have longevity to me.  That is, I can't do it on a daily basis.
4. Blueberries - I add these simply for a random pocket of juice / sweetness into the salad. Probably not always the best thing to add, but it's a nice little treat in there...plus it adds some antioxidants!