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TUCSON - Today on News 4 Cooks at Noon, Chef Patrick Johnson from Brio Tuscan Grille stopped by to make Tuscan Harvest Salad.

Here's the recipe:

Tuscan Harvest Salad

4 oz Shaved Chicken
1 oz Bacon
2 oz Tuscan Italian
2 1/2 oz Lettuce
1 1/2 oz Spinach
2 TBSP Toasted Almonds
2 TBSP Gorgonzola
8 Pieces sliced red delicious apples
3 oz Mushrooms
2 TBSP Dried Cranberries
2 Pinches Salt and Pepper
1 oz Crispy Lavoush

Build:
In a saute pan, combine chicken, bacon and 1 oz of Tuscan Italian dressing

Place over med heat and warm

In a mixing bowl, combine lettuce, spinach, 2 oz of Tuscan Italian dressing, 1 Tbsp almonds, 1 Tbsp gorgonzola cheese, apples, mushrooms, 1 Tbsp cranberries.

Toss to combine

When chicken and bacon are heated thoroughly, add to mixing bowl.

Fold in the crispy lavoush.

Place in the center of a bowl, towering in center.

Garnish with 1 Tbsp gorgonzola cheese, 1 Tbsp almonds and 1 Tbsp cranberries.