Ingredients

Dressing

• 2 tbs. apple cider vinegar
• 1 tbs fresh lemon juice
• 2 dashes of Panola Clearly Hot Sauce
• 1 garlic clove
• ¼ tsp kosher salt
• 1/8 tsp black pepper
• 1/3 cup Panola Pecan Oil

Salad

• 1 cup diced cooked chicken breast
• 1 cup coarsely chopped baby arugula
• ½ avocado, diced
• ¼ fennel bulb, chopped
• ½ cup diced feta cheese
• ¼ cup Panola Spicy Sweet Jalapeno Peppers , chopped
• 1/3 cup thinly sliced sun-dried tomatoes
• ¼ tsp kosher salt
• 1/8 tsp black pepper
• 12 butter lettuce leaves

Directions

For the dressing: In a small bowl, combine the vinegar, lemon juice, hot sauce, garlic, salt and pepper. Gradually add the oil, whisking until the dressing is thick.

For the salad: In a large bowl, combine the chicken, arugula, avocado, fennel, feta, spicy sweet peppers, sun-dried tomatoes, salt, and pepper. Add the dressing to the salad and toss to coat. Fill the lettuce leaves with the salad. Arrange the lettuce leaves on a platter and serve.