Cut up the precooked chicken sausages.
Prep a skillet with 1 teaspoon of olive oil.
Heat the skillet for a minute and add the chicken sausage.
Cook for 5-10 minutes.
Once evenly cooked turn off the skillet and let the sausage cool.
Wash the arugula salad, cucumber.
Place the clean arugula salad unto the base of a large salad bowl.
Cut the cucumbers and avocado into cubes and set aside.
Add the sausage, cucumber, pine nuts, and dried cherries.
Lightly toss.
Add the feta and avocado.
Drizzle the White Balsamic Vinaigrette over the mixture.
Lightly toss and serve.