A simple chicken spinach salad with a crisp twist! Apple chips are tossed with baked chicken, pecans, cherry tomatoes and feta to create the perfect lunchtime salad.
- Your favorite chicken seasoning or spice, to taste
- 2 whole Pre-cooked 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 (approx. 0.8 oz. size) Dehydrated Apple Chips
- FOR SCREWING:
- 1 cup Oil
- ½ cups Cranberry sauce
- ¼ cups Balsamic vinegar
- 1 tbsp Dijon Mustard
Start by preparing the baked chicken breasts. Simply mix together your favorite spices, coat the boneless, skinless chicken breasts with the mixture and cook at 425°F for 20 minutes. Cool the chicken breasts, then dice them to use in this salad.
Add all dressing ingredients in a blender or food processor and blend until smooth and creamy. Season with salt and pepper.
Layer different toppings (minus the apple chips) over the spinach in a container to take out for later, or in a plate or bowl to serve right away.
Add crispy apple chips to the salad just before eating to keep it as crispy as possible! Salad drizzled with cranberry salad dressing and you’re good to go!