Spinach Salad

Chicken-Spinach-Salad 10 23 2013

I was inspired to post this recipe because I had a similar salad at Disneyland, hahaha. Minus the chicken for me, the flavors of the avo, pine nuts, spinach, and feta cheese, are AMAZING! You can make this in bulk, without adding the dressing. Simply add the dressing as you serve each plate. If you use the proper firm avocado, you shouldn’t have any issues with being squishy or darkened over the course of a couple days. I might also add some chopped Anjou pear to the mix 🙂

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:
1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

Life is good, eat healthy
Audrey~

http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

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