Tuesday, May 20, 2014

Spinach, Apple & Chicken Salad

Spinach, Apple & Chicken Salad
Contributed by: Molly Hildebrandt

Wow.  This was really good.  Cam even asked for "more leaves."  It seems like kind of an odd combination, but it's not.  It is very reminiscent of something I've had at some restaurant, but I can't pinpoint it.  It's driving me nuts.  Perfect for lunch or a light dinner.  I'm putting this in the regular rotation for sure!

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins (honestly from start to finish you are probably looking at 30 minutes)

Serves: 1 to 2


3 to 4 cups cups raw spinach leaves
1 large gala apple
1 chicken breast
¼ cup sliced almonds
¼ cup crumbled feta cheese
2 tablespoons Tuscan Italian Dressing (store bought or homemade ­ I used KRAFT)

1. Heat a large skillet over medium­high heat. Cut chicken in half (like your butterflying it), so that you have two
thin breasts. Place chicken in the hot skillet, and cook for 3 to 4 minutes until browned. Turn chicken over, and
cook another 3 to 4 minutes, until cooked through. Remove to a cutting board and cool until your can easily
handle the chicken. Thinly slice the chicken breast halves.

2. Heat a small skillet over medium heat. Add almonds. Toast almonds, stirring occasionally, until lightly browned,
3 to 5 minutes. Remove to a bowl.

3. Thoroughly rinse spinach to remove any dirt. Chop spinach into bite­sized pieces. Dry spinach with a paper

4. Place spinach, chicken, almonds, and feta in a large bowl. Drizzle with salad dressing. Toss to combine. Serve
Recipe by White Lights on Wednesday at http://www.whitelightsonwednesday.com/2014/05/spinach­apple­chicken­salad/

*For our chicken, I seasoned with fresh minced garlic, salt and pepper and we grilled it.

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