Baby Spinach, Chicken and Tomato Salad with Honey Dijon Vinaigrette
If you don’t have left over chicken, use a cooked deli chicken from the supermarket for this main course salad.
Makes 4 servings
6 cups lightly packed baby spinach
2 cups bite-size pieces cooked chicken
2 California Tomatoes, cut into wedges
1 avocado, peeled and diced
1½ tbsp white wine vinegar
1 tsp each liquid honey and Dijon mustard
¼ tsp salt
Grinding of black pepper
¼ cup olive oil
- Place spinach in a large bowl. Add chicken, tomatoes and avocado. Gently toss.
- In a small bowl, whisk vinegar with honey, Dijon, salt and pepper. Whisk in oil. Toss with spinach mixture.