1Lunds or Byerly’s Classic Rotisserie Chickenskin and bones removed, shredded
1(4 ounce) bagfield greens
2shallotssliced thin, separated into rings
1cupshredded Monterey Jack cheese
1/3cupsliced almondstoasted, optional
freshly ground pepper to taste
sea salt to taste
Instructions
In mixing bowl, whisk together raspberry chipotle sauce, vinegar, oil, salt and pepper.
Divide greens onto 4 serving plates; arrange chicken and shallots over greens. Drizzle raspberry chipotle mixture over; sprinkle each salad with cheese and almonds, if using. Season with freshly ground pepper and sea salt to taste.