There’s nothing like a fresh salad with juicy berries for a delicious summer dinner! Easy and little cooking involved for those hot days. I love using Sun Valley Mustard for recipes and of course this one did not disappoint! It’s so great with chicken!

We offer several varieties of mustard flavors. I used Chardonnay for this recipe, but I think a number of them would have been just as good!

INGREDIENTS:

• Cooked, whole chicken (you’ll want 3+ cups of bite size pieces of chicken)
• 1 shallot, finely diced
• 2 Tbsp red wine vinegar
• 1/3 cup olive or avocado oil
• 2 tsp gourmet mustard
• 2 cups mixed greens
• 1.5 cups berries of choice (sliced if necessary)
• 1/4 cup fresh basil or mint leaves (I used mint leaves from my herb garden, and it was amazing)
• Pink Himalayan salt, to taste
• Fresh ground pepper, to taste

DIRECTIONS:

1. Remove meat from chicken and cut into bite sized pieces. 
2. In a small bowl combine the shallot, red wine vinegar, mustard and a pinch of pink Himalayan salt and fresh ground pepper. Whisk.
3. Keep whisking as you add in the oil of choice. 
4. Place all of your greens, berries and chicken in a salad bowl or dish into individual bowls/plates. 
5. Garnish with mint or basil and drizzle with dressing!
6. Enjoy!