Spinach, Apple & Chicken Salad

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Enter the giveaway HERE.

This salad is amazing delicious.  Let’s just start there.  You need to make this soon.  Like this afternoon or tonight or for breakfast tomorrow.  You’ll be smiling with every bite.  Flavors.  Fresh spinach, bright crispy apples, crunchy almonds, chicken (for us carnivores), and tangy feta.  Yummm.  With 3 m’s.  That salad will leave you satisfied, and delightfully full.  If could eat another one right now I would.  Get you some!

Check out the rest of today’s Brunch Week recipes!

Brunch Beverages:

• Mother’s Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
• The Mess from Quarter Life (Crisis) Cuisine

Brunch Breads:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
• Cinnamon Coffee Cake from Jen’s Favorite Cookies

One Year Ago: Strawberry Lemongrass Martini

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Spinach, Apple & Chicken Salad

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 to 2

Author Julie Espy {White Lights on Wednesday}

Ingredients

• 3 to 4 cups cups raw spinach leaves
• 1 large gala apple
• 1 chicken breast
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta cheese
• 2 tablespoons Tuscan Italian Dressing store bought or homemade - I used KRAFT

Instructions

1. Heat a large skillet over medium-high heat. Cut chicken in half (like your butterflying it), so that you have two thin breasts. Place chicken in the hot skillet, and cook for 3 to 4 minutes until browned. Turn chicken over, and cook another 3 to 4 minutes, until cooked through. Remove to a cutting board and cool until your can easily handle the chicken. Thinly slice the chicken breast halves.
2. Heat a small skillet over medium heat. Add almonds. Toast almonds, stirring occasionally, until lightly browned, 3 to 5 minutes. Remove to a bowl.
3. Thoroughly rinse spinach to remove any dirt. Chop spinach into bite-sized pieces. Dry spinach with a paper towel.
4. Place spinach, chicken, almonds, and feta in a large bowl. Drizzle with salad dressing. Toss to combine. Serve immediately.

A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram