Monday, September 28, 2009

Chicken, Spinach and Cashew Salad with Honey Mustard Dressing

Makes 4 servings

* 2 teaspoons fresh lemon juice
* 2 tablespoons dijon mustard
* 1 1/2 teaspoons ground cumin
* 2 tablespoons mild-flavored honey (such as clover, wild thistle, or lavender)
* 5 tablespoons extra-virgin olive oil
* Salt and freshly ground pepper
* 2 chicken breasts, cut into bite-size pieces--can also use leftover shredded rotisserie chicken
* 6 cups baby spinach (about 1 bag)
* 1 cup halved cherry or grape tomatoes
* 1/2 cup roasted salted cashews

To make the dressing, combine lemon juice, mustard, cumin, and honey in a medium bowl. Slowly whisk in olive oil in a steady stream. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Pan fry chicken. Let cool 15 minutes and toss with 2 TBS dressing. If using leftover cooked chicken just toss it with dressing.

In a large bowl, toss spinach, tomatoes, and cashews with remaining dressing and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a platter or divide among 4 plates, and top with chicken.

P.S. We always double the dressing because it's so delish and becasue we like lots of dressing on our salads.


chiropractor nj said...

Ohh.. That is awesome. Chicken+Cashew+Mustard = Great Combination. Will definitely try this.
Thanks for sharing the recipe. Do post more interesting stuff like the same. Thanks.

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