Chicken: Cranberry Avocado Spinach Salad with Chicken & Orange Poppy Seed Dressing
Source: Found on Pinterest
Love this dressing!
Ingredients
- 1 lb. chicken (grilled)
- salt and pepper to taste
- 1 t. minced garlic
- 10 oz. bag baby spinach, stems removed
- spring greens, optional
- 2 medium avocados, cored and diced
- ¾ c. sliced almonds, toasted
- ¾ c. dried cranberries or Craisins
- 1 c. crumbled Feta cheese (I use low-fat)
Orange Poppy Seed Dressing
- ¼ c. olive oil
- ¼ c. canola oil
- ¼ c. fresh orange juice (save zest)
- 2 t. orange zest (don't skimp)
- 2 Tbls. fresh lemon juice
- 2 Tbls. honey
- 2 t. Dijon mustard
- ¼ t. salt
- 1 Tbls. poppy seeds
Instructions
Chicken: Season chicken with salt and pepper, add 1 t. minced garlic and marinate several hours before grilling. Slice into thin, bite-size pieces.
Dressing: Add olive oil, canola oil, orange juice, orange zest, lemon juice, honey, Dijon mustard and salt to a blender or mini food processor. Pulse until well emulsified. Pour into a serving container, or jar and add poppy seeds. Shake well and refrigerate until ready to use.
Assemble: Add all salad ingredients (adding a little spring greens is optional) to a large bowl or on a platter. Pour dressing over top and toss to evenly coat. Serve immediately.
NOTE: Serves 6. You may not use all the dressing, it makes a lot. Will keep for a week in refrigerator.
You can also make a smaller salad, just adjust ingredients accordingly.</br?