Ingredients: 5 ounces baby spinach (about 6 cups) 2 cups sliced cooked chicken (store-bought roasted chicken works well) 1⁄2 cup Lemon-Basil Dressing 1 medium avocado, peeled, pitted, and sliced 12 ripe cherry tomatoes, halved 1⁄4 cup raw or toasted walnut halves Salt and freshly ground pepper Lemon-Basil Dressing: 2 tablespoons fresh lemon juice 1⁄3 cup soymilk 1⁄3 cup extra-virgin olive oil 1 teaspoon honey 2 tablespoons Dijon mustard 1⁄4 cup chopped fresh basil 1⁄3 cup grated Parmesan cheese

Directions: Place spinach and chicken in large salad bowl. Toss with dressing. Add salt and pepper to taste. Transfer salad to individual salad plates. Arrange avocado and tomatoes on top of spinach. Sprinkle with walnuts. If desired, serve with additional dressing. Lemon-Basil Dressing: Combine lemon juice, soymilk, olive oil, honey, mustard, basil, and Parmesan in blender. Puree until smooth and creamy. Makes 1 cup dressing. (Recipe from Silk Soymilk) *See more recipes in our vegetables & salads collection