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1
Season chicken with sea salt, pepper, and garlic powder.
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2
Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from skillet and dice into small, bite-size pieces.
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3
Slice root end of asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
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4
To make the raspberry vinaigrette, in a blender, combine fresh raspberries, olive oil, red wine vinegar, raw honey, sea salt, ground black pepper, and water. Puree until very smooth.
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5
To assemble the salad, in a large mixing bowl, combine baby spring lettuce mix, followed by diced chicken, asparagus ribbons, halved grape tomatoes, diced avocado, thinly sliced radishes, and hard boiled eggs, and halved artichoke hearts.
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6
To serve, drizzle with the raspberry vinaigrette and enjoy.
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Notes:
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1. If you're prepping this salad ahead of time, make sure to stack it using a quart-sized Mason jar, starting with the vinaigrette at the bottom, followed by the harder vegetables like the tomatoes and asparagus, keeping the more delicate greens and cheese for the top. Or you could toss it all together without the salad dressing and then drizzle it over when you're ready to enjoy.
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