Roast Chicken Salad with Feta

I roasted a chicken in the "cool" of the morning today and put this together for lunch.

Look yummy?

It was!

Chicken, avocado, tomato, feta, spinach, bacon and a few other odd and ends made up this healthy, tasty, warm summer salad. It was only warm because the chicken was less than an hour out of the oven, but it would be just as good if I'd pulled the chicken out of the fridge to build this.

Starting at the bottom of the bowl, here's what's in it.

• 1 roast chicken thigh
• 1/2 tomato, diced
• 1/2 avocado, sliced
• 1 sliced green onion
• 1 handful torn spinach
• 1–2 T Athenos Feta
• 1 slice crispy bacon, crumbled
• fresh cracked black pepper

Here's the meat from one cooked chicken thigh.

Add about a half a tomato, diced, and half an avocado, sliced and fanned out.

Next add slices of a green onion and a handful of torn spinach.

Feta and crispy bacon make up the next layer.

Sweet and spicy vinaigrette.

I made the dressing in a recycled pimiento jar. It's the small jar, the two ounce size I think.

Pour fruit vinegar into small jar with tight fitting lid. I used homemade Cranapple Cider Vinegar. (The red layer in the middle.)
Add an equal amount of olive oil. (Top layer.)
Next add about a teaspoon (or so) of honey mustard, and about a tablespoon of honey. (The botttom layer.)
1/2 teaspoon your favorite herb/s, finely ground.

Tightly cap the jar and shake well. I used about 1/2 of it on this salad. The other half will go on another salad in a couple of days.