1 Tbsp and 1 tsp. basil infused or regular extra virgin olive oil + 1/2 tsp., divided
1/4 cup mushrooms, sliced
1/2 cup tri-colored peppers, chopped
2 Tbsp onion, chopped
3 oz grilled lemon pepper basil chicken
Juice from 1 lemon wedge
1 clove garlic, minced
Small pinch of sea salt
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Let's Make It
Beginning with lettuces, layer lettuces, spinach, tomato, carrot, radish, feta cheese, and walnuts.
Heat 1/2 tsp. oil in a small skillet. Saute the mushrooms, peppers, and onion until soft. Allow to cool for a few minutes before adding to the salad. Lightly heat chicken, cut into bite-sized pieces, and add to salad.
Whisk remaining oil, lemon juice, garlic, salt, and lemon pepper together and drizzle over salad. Toss and serve.