- 5 cups salad greens
- 1 store-bought rotisserie chicken, shredded
- 1 pear
- 1?2 cucumber, English
- 1?2 bulb fennel
- 3 Belgian endives
- 1 jar (170 ml) artichoke hearts packed in oil, drained
- 2 tomatoes cut into 8 slices each
- 1?4 teaspoon sea salt
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1?2 cup dried cherries or cranberries
- 1?4 cup goat cheese, crumbled
- Large salad bowl
- Food processor
- Large spoons for tossing salad
- Wash and dry the salad greens. Put the greens in a large salad bowl. Add the chicken.
- In a food processor, thinly slice the pear, cucumber, fennel, and Belgian endives. Toss with the greens.
- Add the drained artichokes (leave a little oil on them to go into the salad) and tomato slices.
- Add the salt and toss. Add the olive oil and toss again.
- Add the red wine vinegar and toss again.
- Add the cherries and goat cheese. Toss and serve.