1tablespoonchopped fresh herbs: basilchives, oregano (if dried, use 1 teaspoon)
sea salt and fresh pepper to taste
6nasturtium or pansy blossomsoptional
To prepare the dressing, whisk ingredients together in a small bowl. Set aside.
To prepare the salad: In a large bowl, gently toss the chicken and vegetables with the dressing. Stir in the fresh parsley and season to taste with sea salt and fresh pepper. Line six salad plates with salad greens. Portion the salad between the plates, garnish with the flower and serve.