[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]
YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy
[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]
| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Olive oil, extra virgin | 45 g | 45 mL / 3 tbsp |
| Apple cider vinegar | 30 g | 30 mL / 2 tbsp |
| Dijon mustard | 5 g | 1 tsp |
| Honey | 3 g | ½ tsp |
| Salt | 1 g | ¼ tsp |
| Black pepper, freshly ground | 1 g | ⅛ tsp |
| Neutral oil | 15 g | 15 mL / 1 tbsp |
| Chicken breast, boneless and skinless | 450 g / 1 lb | 2 breasts |
| Spinach, raw | 5 oz | 5 cups |
| Apple, cored & thinly sliced (eg. Granny Smith) | 200 g | 1 apple |
| Walnuts, chopped | 65 g / 2 oz | ½ cup |
| Feta cheese, crumbled | 4 oz / 120 g | 1 cup |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 In a large bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
2 Preheat a large skillet to medium-low. Add neutral oil. Cook chicken for 8 – 9 minutes on first side.
3 Turn the chicken and brown on the other side until it reaches an internal temperature of 75°C / 165°F. Should take about 4-5 minutes.
4 Remove chicken from the skillet, let it rest for 5 minutes. Slice the chicken.
5 Toss spinach in the vinaigrette from Step 1. Add apple and walnuts and toss again.
6 Divide the salad on plates. Top salad with sliced chicken, sprinkle with feta cheese and serve. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- The vinaigrette can be made up to a week ahead and stored in the refrigerator
- For added flavor, toast the walnuts
- Berries and stone fruit make good substitutes for the apple
- Not a fan of spinach? Arugula or kale also works well
- Use a tart apple variety for best results (Honeycrisp and Granny Smith work well)
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
