Spinach Salad with Chicken

An easily customizable salad and great way to get your greens and protein!

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YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 10 minutes

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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

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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.

Remove chicken from the skillet, let it rest for 5 minutes. Slice the chicken.

Toss spinach in the vinaigrette from Step 1. Add apple and walnuts and toss again. 

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)

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