Peach and Chicken Salad

Ingredients:
150g Mesclun leaves 2 ripe peaches 2 whole avocadoes 1 whole cooked chicken

Dressing:
extra virgin Spanish olive oil 1 tablespoon of fresh honey 1 tablespoon wholegrain mustard 2 tablespoons balsamic vinegar

Method:
1. 2. 3. 4. 5. 6. Wash the 150g Mesclun leaves unless purchased washed. Wash the 2 ripe peaches. Cut the 2 whole avocadoes, remove the seeds and slice the avocado smoothly. Chop the peaches into thin slices and set aside. Take 1 whole cooked chicken and shred the flesh, discarding any bones. To make the dressing, combine extra virgin Spanish olive oil, 1 tablespoon of honey, 1 tablespoon of wholegrain mustard and 2 tablespoons of balsamic vinegar. Whisk until a consistent liquid. 7. Gather the ingredients and combine in one large glass bowl. 8. Mix and toss to your preferred liking.