This fall-inspired salad boasts lean protein on a bed of fresh apple slices, crisp spinach leaves, and is topped with toasted walnuts and lemon honey dressing!
Ingredients
2 breast
Chicken breast, boneless, skinless
(large; baked and cut into strips)
1 tsp
Olive Oil, Extra Virgin
1 pinch
Salt and pepper
1 cup
Walnuts
1 tsp
Honey
4 cup
Baby spinach
2 medium
Apple
(Fuji apple or royal gala, sliced)
1 tsp
Honey
(for dressing)
3 tbsp
Lemon juice
(for dressing)
3 tbsp
Extra virgin olive oil
(for dressing)
1/2 tsp
Salt
(for dressing)
1/2 tsp
Black pepper
(for dressing)
Instructions
Preheat oven to 400 degrees F and line a baking sheet with tinfoil or parchment paper.
Rub the chicken breasts with olive oil and season lightly with salt, and pepper, or seasoning of choice. Place the breasts on the baking sheet and bake in the oven for 22-26 minutes, or until the chicken's internal temperature reaches 165 degrees F. Remove from oven and let sit for 5 minutes before slicing into strips for the salad.
Reduce oven heat to 350°F and replace the tinfoil/parchment paper on the baking sheet.
Place walnuts on a single layer on the baking sheet, drizzle lightly with honey, and bake for 10 minutes, stirring occasionally.
Meanwhile, prepare the dressing. Add the olive oil, lemon juice, honey, salt, and pepper to a small glass measuring cup and whisk to combine.
In a large salad bowl, add the chicken, toasted walnuts, spinach, and apple slices, drizzle the dressing over the salad, and serve.
Notes:
Nutritional Highlights:
Chicken is a great source of lean protein and aids in muscle growth and repair.
Spinach is a an extremely nutrient dense vegetable and is alkaline to regulate body pH.
