Baby Spinach, Chicken and Tomato Salad with Honey Dijon Vinaigrette

California Tomato Farmers
  • 4 servings

If you don’t have left over chicken, use a cooked deli chicken from the supermarket for this main course salad. 

Ingredients

    • 6 cups
      (1.5 L) lightly packed baby spinach
    • 2 cups
      (500 mL) bite-size pieces cooked chicken
    • 2
      California Tomatoes, cut into wedges
    • 1
      avocado, peeled and diced
    • tbsp
      (22 mL) white wine vinegar
    • 1 tsp
      (5 mL) each liquid honey and Dijon mustard
    • ¼ tsp
      (1 mL) salt
    • Grinding of black pepper, to taste
    • ¼ cup
      (60 mL) olive oil

Instructions

    1. Place spinach in a large bowl. Add chicken, tomatoes and avocado. Gently toss.
    2. In a small bowl, whisk vinegar with honey, Dijon, salt and pepper. Whisk in oil. Toss with spinach mixture.