Baby Spinach, Chicken and Tomato Salad with Honey Dijon Vinaigrette - Taste USA

Baby Spinach, Chicken and Tomato Salad with Honey Dijon Vinaigrette

  • Duration
  • Serving 4 servings

If you don’t have left over chicken, use a cooked deli chicken from the supermarket for this main course salad. 

Courtesy of the California Tomato Farmers 

Ingredients

  • 6 cups (1.5 L) lightly packed baby spinach 
  • 2 cups (500 mL) bite-size pieces cooked chicken 
  • 2 California Tomatoes, cut into wedges 
  • 1 avocado, peeled and diced 
  • 1½ tbsp (22 mL) white wine vinegar 
  • 1 tsp (5 mL) each liquid honey and Dijon mustard 
  • ¼ tsp (1 mL) salt 
  • Grinding of black pepper, to taste 
  • ¼ cup (60 mL) olive oil 

Directions

  • 1

    Place spinach in a large bowl. Add chicken, tomatoes and avocado. Gently toss.

  • 2

    In a small bowl, whisk vinegar with honey, Dijon, salt and pepper. Whisk in oil. Toss with spinach mixture.

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