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Chicken Salad with Grapes, Avocado, and Almonds over Spinach

Chicken Salad with Grapes, Avocado, and Almonds over Spinach

This dish benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

Body+Soul, July/August 2009 http://www.marthastewart.com/130437/chicken-salad-grapes-avocado-and-almonds-over-spinach
3.69231
Rated
73.8462100(14)14
  • Prep Time 15 minutes
  • Total Time 20 minutes
  • Yield Makes 4 servings

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

  1. In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.
  2. 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.
  3. Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.

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