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Add some colour to your plate with this vibrant and exciting salad!

Rainbow Salad
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  • 4 chicken breasts, grilled and sliced thin
  • 4 hard-boiled egg, peeled and cut into halves
  • 1 package arugula
  • 1 bunch green onions, cut small
  • 1 DelfrescoPure® seedless cucumber, sliced
  • 1, 1 lb bag DelfrescoPure® Sweetreats®, mini peppers, quartered
  • 1 pint DelFrescoPure® G.R.EAT! Grab Rinse and EAT!™ grape tomatoes, cut in halves
  • 1 package YES!Berries Your Everyday Snack!®strawberries, quartered
  • 2 avocados, sliced


  1. Cook chicken breast on a grill, in the oven, or in a skillet on the stovetop until internal temperature reads 165°F. Cut into slices. This can be done in advance, and cooled chicken can be stored in the fridge in an air-tight container until ready to use.
  2. Hard boil eggs. Let cool, then peel and cut into halves.
  3. Rinse then prepare produce as directed above.
  4. Build salad by laying 1 ½ cups of arugula, then top with chicken, eggs, green onion, cucumber, peppers, tomatoes, strawberries, and avocado.
  5. Serve with a light lemon vinaigrette dressing!
  6. Garnish with diced strawberries.

Recipe provided by DelFresco
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