Autumn Chicken Spinach Salad with Maple Dijon Vinaigrette
Recipe by Chef Carrie Knife, Knife’s Edge Private Chef and Catering
Chef Carrie makes delicious and healthy meals at the Knife's Edge Cafe at Bob Hope Village.
Yield 2 large dinner servings
3 Cups Baby Spinach
¼ cup thinly sliced red onion
¼ cup sliced white mushrooms
1 cup cooked chicken breast, sliced
1 small granny smith or fuji apple, diced
¼ cup dried cranberries
2 hard boiled eggs, sliced
3 slices bacon, cooked and chopped
1 recipe Maple Dijon Vinaigrette
Place spinach in two serving bowls. Top each with half of the toppings and serve the vinaigrette on the side.
Maple Dijon Vinaigrette
1/4 cup pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 tablespoons canola oil (or sub your favorite oil like avocado, olive, etc.)
1/2 tablespoons grated onion
1/2 clove garlic, grated
1/8 teaspoon kosher salt
1 pinch black pepper
Add all ingredients to a jar with a tight-fitting lid and shake to combine.
