Chicken and Apple Spinach Salad with Lemon-Thyme Vinaigrette
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut in half lengthwise
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 Tbsp honey
- 1½ tsp salt
- 2 tsp pepper
- 2 Tbsp vegetable oil
- 2 (10-oz) pkg baby spinach
- 2 small, crisp red apples (such as Braeburn), thinly sliced
- 2 cups chopped roasted, salted almonds
Instructions
- Place chicken, in batches, in a large zip-top plastic bag; pound to ¼-inch thickness using the heel of your hand or a small, heavy skillet.
- Whisk together lemon juice, olive oil, mustard, garlic, thyme, honey, ½ tsp salt, and 1 tsp pepper in a small bowl.
- Sprinkle chicken with 1 tsp each salt and pepper.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Cook chicken, in batches, 3 minutes per side or until done. Cut into thin strips.
- Combine spinach, apples, and almonds in a large bowl; add chicken, tossing to combine.
- Drizzle with Lemon-Thyme Vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 |
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