Chicken Salad with Grapes, Avocado, and Almonds over Spinach
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Body+Soul, July/August 2009
- Prep Time 15 minutes
- Total Time 20 minutes
- Yield Makes 4 servings
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Ingredients
- 3 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 1 pound chicken cutlets
- 1 teaspoon ground coriander
- 1 bunch flat leaf spinach
- 1 cup seedless organic red grapes, halved
- 1/2 medium shallot, thinly sliced
- 1/4 cup sliced almonds, toasted
- 2 ears corn, shucked and removed from cob
- 1 avocado, halved and thinly sliced
Directions
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In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.
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In a large nonstick skillet, heat remaining tablespoon oil over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (this may need to be done in batches), turning once, until opaque throughout, 4 to 5 minutes. Transfer to a cutting board and let rest for 5 minutes; slice thinly crosswise.
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Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.
This was a recipe fit for the queen! Delicious and nutritious, although I left out the shallots for bias reasons.
It is a must try, (and simple to make). Bon Appetit!