4 cups mixed salad greens, torn in bite-size pieces
1 large tomato, cut into thin wedges
1/8 cup sliced green onions (scallions)
1/3 cup sliced black olives
2 cooked boneless chicken breast halves (about 8 ounces, sliced)
1 fully ripened Mexican avocado, halved, pitted, peeled
and cut into thin wedges
Optional: Lime wedges
Balsamic Vinaigrette Dressing:
¾ cup Colavita extra virgin olive oil
¼ cup Colavita balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon minced garlic
Salt and pepper to taste
Place greens on a serving platter, top with tomato wedges, green onions and olives. Arrange chicken and avocado over greens. Drizzle with dressing. Serve with lime wedges, if desired.
*For an extra Mexican touch, stir 4 teaspoons of lime juice and 1 tablespoon of chopped cilantro into the dressing.