Ensalada de espinacas con pollo

Ingredientes

• 1 lb chicken breasts, grilled/fully cooked
• kosher salt
• fresh cracked black pepper
• 1/2 teaspoon turmeric
• 2 tablespoons extra virgin olive oil
• 5 ounces baby spinach
• 1/2 small red onion, thinly sliced
• 1 cup grape tomatoes, sliced into half
• 1/3 cup whole almonds
• 1 small avocado, sliced
• 1/2 cup honey dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon garlic paste/minced garlic
• kosher salt
• fresh cracked black pepper
• 2-3 tablespoons water, to thin

Preparación

1. 1

   Season chicken breasts generously with salt/pepper/turmeric. Rub seasonings into chicken.

2. 2

   In a large pan, heat olive oil over medium-high heat. Cook chicken breasts, about 5-6 minutes on both sides, or until chicken is cooked through completely. Alternative method: you can grill or bake chicken in the oven (bake at 350°F for at least 1 hour). Then set chicken aside.

3. 3

   To make honey dijon dressing: combine the mustard, apple cider vinegar, olive oil, garlic, salt/pepper into a mason jar. Add in a tablespoon of water at a time, to thin out, until desired dressing consistency is reached; about 2-3 tablespoons should do the trick.

4. 4

   --- Salad Assembly ---

5. 5

   Evenly divide spinach among two large salad bowls. Next, top with red onions, tomatoes, almonds, and avocados. Slice chicken breasts and top directly onto salads. Lastly, drizzle honey dijon dressing all over salads and enjoy!