- 6-8 cups mixed greens, chopped
- 2 cups cooked, chopped chicken
- 1 6 oz container fresh raspberries
- 1/2 cup toasted coconut flakes (see notes)
- 1/3 cup sliced almonds
- 1 lime, sliced thinly
- 1/2 cup fresh raspberries
- 1 lime, freshly squeezed
- 2 Tbsp raw honey
- 1 tsp apple cider vinegar
- 1 Tbsp avocado oil
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In a large mixing bowl, add the mixed greens, chicken, raspberries, coconut flakes, and almonds. Toss together.
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In a small mixing bowl, add hte fresh raspberries and smash with a fork. Add the fresh lime juice, raw honey, apple cider vinegar, and avocado oil. Using a whisk, whisk together until the dressing emulsifies and becomes a thick dressing.
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If serving the salad right away: Drizzle the dressing over the salad and toss together. Place the lime slices on the side of the salad.
If serving the salad later: Place a lid over the salad and place it in the fridge. Place the dressing in a covered container and place in the fridge. Add the dressing only when serving.
For toasted coconut flakes: Heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the coconut flakes out. Bake the coconut flakes for 3-6 minutes or until perfectly golden brown. Watch closely as they toast up quickly!
Store salad in a covered container in the refrigerator for up to 3 days.