with Creamy Dressing
Another chicken salad you say?! But this isn't just any chicken salad. A dill dressing livens up the plate, while toasted walnuts and apples add a gorgeous crunch to every bite!
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Garlic Salt
1 tsp
Baby Spinach
113 g
Baby Tomatoes
113 g
Mayonnaise
2 tbsp
Gala Apple
1 unit
White Wine Vinegar
1 tbsp
Crispy Shallots
28 g
Oil
1 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Dill
7 g
Sugar
0.25 tsp
Before starting, wash and dry all produce. Halve tomatoes. Core, then cut apple into 1/4-inch slices. Finely chop half the dill (all for 4 ppl).
Pat chicken dry with paper towels. Season chicken all over with garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until chicken is golden-brown and cooked through, 3-4 min per side.**
Meanwhile, add mayo, vinegar, dill and 1/4 tsp sugar(dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.
Add tomatoes, apples and spinach to the bowl with dressing, then toss to combine.
Divide salad between plates. Top with chicken. Sprinkle crispy shallots over top.
490
kcal
Calories
28
g
Fat
6
g
Saturated Fat
22
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
38
g
Protein
125
mg
Cholesterol
990
mg
Sodium
with Spinach Slaw and Crispy Shallots
