A light and fresh mix of spring greens, red onions, grape tomatoes, olives, fresh mozzarella, and a duo of toasted almonds and pistachios, topped with tender and savory roasted chicken.
Cover tightly and slack in cooler between 32° and 36°F prior to use. Shred chicken and combine with ¼ ounce olive oil, ½ teaspoon parsley and ½ teaspoon basil; reserve.
To assemble each salad: Arrange 2 ounces spring mix in a bowl. Top with ½ ounce red onions, 1 ounce grape tomatoes, 2 ½ ounces fresh mozzarella, 1 ½ ounces olives, ½ ounce almonds and ½ ounce pistachios. Top salad with 3 ½ ounces marinated roasted chicken. Serve with dressing of your choice.