1 rotisserie chicken, shredded
8 oz fresh baby spinach
1 cup chopped broccoli
1 ripe avocado, cut into pieces
½ cup fresh blueberries
½ cup crumbled feta cheese
4 tbsp dried cranberries
½ cup roasted Bass Pecans or Pecan Pieces
Poppy Seed dressing of your choice
Tear meat off the bone of rotisserie chicken and shred as desired with forks.
Roast pecans in oven on 350 degrees for 5 minutes.
Wash and dry spinach and broccoli.
Combine all ingredients and toss in dressing to coat.
