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Apple Chip Chicken Spinach Salad
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Description
A simple chicken spinach salad with a crispy twist! Apple chips are mixed with baked chicken, pecans, cherry tomatoes, and feta, to create the perfect lunch salad.
Ingredients
- Your Favorite Chicken Seasoning Or Spices, To Taste
- 2 whole Pre-cooked Oven Baked Chicken Breasts
- 1 cup Cherry Tomatoes, Quartered
- ¼ cups Crumbled Feta
- ¼ cups Roasted Pecans
- 1 package (8 Oz. Size) Baby Spinach
- 1 package (about 0.8 Oz. Size) Dehydrated Apple Chips
- FOR THE DRESSING:
- 1 cup Oil
- ½ cups Cranberry Sauce
- ¼ cups Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
Preparation
Start by preparing the oven baked chicken breasts. Simply mix favorite spices, top boneless, skinless chicken breasts with the mixture and bake at 425ºF for 20 minutes. Cool chicken breasts and then dice them for use in this salad.
Add all the dressing ingredients into a blender or food processor and mixing until smooth and creamy. Season with salt and pepper.
Layer various toppings (minus the apple chips) on top of the spinach in a pack and go container for later, or in a plate or bowl to be served right away.
Add crispy apple chips to the salad right before eating to keep them as crispy as possible! Drizzle salad with cranberry salad dressing, and you’re ready to go!
More Recipes from Chef Markus Mueller | Earth, Food, and Fire
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