Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing
• 1 tsp olive oil
• 2 tsp orange zest
• 1/4 cup fresh orange juice
• 2 Tbsp fresh lemon juice
• 2 Tbsp honey
• 2 tsp dijon mustard (I like Emeril’s)
• 1/4 tsp salt
• 1 Tbsp poppy seeds
• 453 g chicken, grilled
• 255 grams baby spinach
• 2 medium avocados, cored and diced
• 3/4 cup sliced almonds, toasted
• 3/4 cup dried cranberries

• Add olive oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
• Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

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