Peach Salad with Grilled Chicken and Raspberries

For the Peach Salad:
1 Handful Fresh Kale/ Salad Greens
2 x115g grilled boneless skinless chicken breasts cut into bite-sized pieces
1 handful peaches sliced
1 handful fresh raspberries
1 Tbsp toasted slivered almonds
1 Tbsp crumbled feta cheese

For the Honey Balsamic Vinaigrette:
15ml Balsamic vinegar
15ml extra virgin olive oil
1 tsp Dijon mustard
1 tsp Sweetener
1/8 tsp salt
1/8 tsp black pepper

Divide the salad ingredients between two plates.
In a small bowl or measuring cup, whisk together the dressing ingredients: balsamic vinegar, olive oil, mustard, sweetener, salt, and pepper. (Alternatively, you can shake all the ingredients in a tightly sealed jar until combined). Drizzle 1-2 tablespoons of dressing over the salads, then gently toss to coat. Enjoy immediately.

2 Lunch Protein Servings ,2 Fat Servings , 1 Treat Fat Serving and 2 Fruit servings