this recipe sounded so delicious to me today!
spinach salad with chicken, avocado and goat cheese
Yield: 4 servings
Prep Time: 20 min
Ingredients:
SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts – optional. (if allergic, use grapenuts ceareal!)
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste
Directions:
1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).
Now I want to MAKE this…asap! 🙂 thanks so much!
Let me know if you liked it! It sure wins on pretty points and nutrition points, right?
This is a fabulous salad, Kate! I used low fat feta cheese, and yes…great for nutrition and calorie points! A winner!
I love salad these days—so fun to throw all kinds of leftovers in. This one was pretty to boot. That eye appeal can be extra-satisfying!
Delicious! 🙂
you are right. It was a tasty one!
Give me goat or feta cheese any day! I always have some in my refrigerator and this is, to me, a winning combination! 🙂 Yum! Debra
We usually have goat cheese on hand as my husband discovered a few years ago that he is allergic to all dairy products!