Chicken Spinach Salad (01.27.14)

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  • 1/2 cup olive or grapeseed oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey or sugar
  • 2 tablespoons poppy seeds
  • Pinch of ground dry mustard
  • 6 cups fresh baby spinach
  • 1/2 lb. chicken breasts, cut into bite size pieces, cooked
  • 1 avocado, diced (or you can double this to 2 avocados!)
  • 4 ounces feta, gorgonzola or blue cheese, crumbled
  • 1/2 small red onion, thinly sliced
  • ½ cucumber, diced
  • 2 celery stalks, chopped
  • 1/4 cup sliced almonds, toasted
  • Salt and Pepper, to taste


To make the vinaigrette dressing, combine the first 5 ingredients in a bowl with salt and pepper; whisk well to combine. Set aside.

In a large serving bowl, toss the spinach, chicken, avocado, cheese, onion, cucumber, celery and almonds. Pour desired amount of dressing over the salad; mix well. Serve immediately.

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