Serves 3-4 lunch main dish portions
About 4 oz spring mix, arugula or baby spinach
20 cubes butternut squash salted buttered and roasted for 40 minutes
20 cubes cooked chicken breast (rotisserie chicken in this case)
1/2 large Hass (dark green with bumpy skin) avocado cut in 16 pieces
10 seedless grapes, halved
2/3 cup shredded carrots should be big crunchy pieces
2 ounces shaved goat milk Gouda or parmigiana reggiano or pecorino cheese
Poppy seed dressing (made dressing with milk-free chai, white miso, black pepper, red wine vinegar, lecithin and olive oil)
Layer a platter or individual bowls/plates with leaves, squash, chicken, carrots, grapes, avocados and shaved cheese. Drizzle a little dressing with each layer.
