Ingredients:
| 2 | grilled boneless, skinless chicken breasts. 4–5 oz (125–150 g) each, sliced | 2 |
| 6 cups | spinach | 1.5 L |
| 1 | bunch baby asparagus, steamed, cooled and cut into pieces | 1 |
| 2 | Roma tomatoes, cut in wedges | 2 |
| 2 | stalks celery, chopped | 2 |
| ½ | cucumber, sliced thinly | ½ |
| ½ cup | canned or bottled organic artichoke hearts, drained and chopped | 125 mL |
| ¼ | red or sweet onion, sliced | ¼ |
| ½ cup | Pumpkin seeds, toasted | 125 mL |
| ½–1 tsp | sea salt | 2–5 mL |
Dressing:
| 3 tbsp | organic almond butter | 50 mL |
| 3 tbsp | unsweetened almond or cashew milk | 50 mL |
| 1 tbsp | honey | 15 mL |
| 1 tbsp | Dijon or grainy mustard | 15 mL |
| Sea salt and pepper to taste |
Method
In a small bowl, whisk together almond butter, almond/cashew milk, honey and mustard; set aside.
In a salad bowl, toss together chicken, spinach, asparagus, tomatoes, celery, cucumber, artichoke hearts, onion, pumpkin seeds and sea salt. Drizzle with dressing and toss again.
