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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}


  • 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


  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.