spinach salad recipe

Spinach Salad

ingredients.

  • (5) oz baby spinach, washed and dried
  • (¾-1) lb chicken breast cutlets
  • (2) tbsp extra virgin olive oil
  • (½) cup dried cranberries, roughly chopped
  • (½) cup walnuts, roughly chopped (toasted lightly in pan if you prefer)
  • (½) cup blue cheese, crumbled
  • crispy shallots, optional (see recipe below or you can buy ready made at store)
  • balsamic dressing, see recipe below

Crispy Shallots

  • (1) large shallot, sliced thinly
  • (2) tbsp heavy cream (or you can use milk, buttermilk, etc)
  • (2) tbsp flour
  • salt & pepper
  • vegetable oil

Balsamic Vinaigrette

  • (1) part balsamic vinegar
  • (2) parts extra virgin olive oil
  • (1) part dijon mustard
  • salt, pepper and italian seasoning (a pinch of each)

directions.

  1. Heat a large sauté pan over medium-high heat with the olive oil
  2. Season chicken breast with salt, pepper (and I added a sprinkle of paprika as well)
  3. Add seasoned chicken to heated sauté pan and cook for 4 minutes per side until internal temperature on meat thermometer reads 165°F
  4. Remove chicken from pan and allow to cool
  5. When chicken has cooled, chop into cubes and set aside for when you assemble salad
  6. In a large bowl, combine baby spinach, cubed chicken, dried cranberries, walnuts and blue cheese
  7. Toss well to combine
  8. Right before serving, add balsamic vinaigrette and toss until well coated in dressing
  9. Top dressed and plated salad with crispy shallots and enjoy!

Crispy Shallots

  1. Combine flour, salt and pepper in a small bowl and set aside
  2. In a separate small bowl, pour cream over sliced shallots and allow to sit for a minute or two
  3. Meanwhile, heat a small sauté pan over medium-high heat with enough vegetable oil to come up a third of the way in the pan
  4. Remove shallots from cream and transfer to seasoned flour, toss well
  5. Shake excess flour off shallots and add to heated oil in several batches (you don’t want to overcrowd the oil or it will drop the temperature and you’ll end up with soggy/greasy shallots)
  6. Fry in oil for about a minute per side — it browns very quickly — so don’t walk away during this part
  7. Drain each batch of fried shallots on paper towels
  8. Set shallots aside to top salad

Balsamic Vinaigrette

  1. Combine all ingredients in a small bowl or jar
  2. Whisk or shake until emulsified
  3. Refrigerate until ready to dress salad

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Spinach Salad