Recipe serves 4 dinner main course

Spinach with chicken salad

Ingredients
 
10 oz spinach leaves, lightly chopped
4 each green onion, sliced
2 each medium Fuji apple, cut into small bite size
½ cup roasted and salted peanuts
1⁄3 cup sweetened dry cranberries
¾ lbs rotisserie chicken breast, cut into small bite size
 
Salad dressing
¼ tsp yellow curry powder
¼ tsp salt
1 tsp sugar
1 tsp mustard
1 tsp soy sauce
2 Tbsp balsamic vinegar
¼ cup canola oil
¼ cup water
 


Preparation steps:
  1. Prepare salad dressing. (could be prepared 1-2 days in advance)
  2. Mix ingredients.
  3. Before serving toss the salad with the dressing.
Picture of recipe


Take note!
  • Measurements:
    Baby spinach: 10 oz = 280 gram = about 12 cups
    Chicken breast: ¾ lbs = 1 to 1½ pieces


Alternatives:
  • Use walnuts instead of the peanuts