Spinach Salad with Chicken and Herb-Toasted Walnuts

Sweet, tangy, and completely irresistible; the shake-and-serve mason jar vinaigrette dressing that coats each bite of this chicken spinach salad will keep you coming back for more. Try it to spice things up when you're tired of your typical chicken recipes.

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  • Makes: 4 servings
  • Serving Size: ? cups salad with ? tablespoons vinaigrette
  • Start to Finish: 30 mins

Spinach Salad with Chicken and Herb-Toasted Walnuts

Directions

  1. Place walnuts in a small nonstick skillet. Drizzle with the 1 teaspoon walnut oil and sprinkle with thyme and the 1/4 teaspoon salt. Toss to coat. Heat over medium heat for 3 to 4 minutes or until walnuts are lightly toasted, stirring frequently. Remove from heat and let cool.
  2. For vinaigrette, in a small screw-top jar combine balsamic vinegar glaze, maple syrup, mustard, and the 1/8 teaspoon salt. Cover and shake well.

Salad

  1. Divide spinach among four serving plates. Top evenly with chicken, orange sections, jicama, blue cheese, and toasted walnuts. Drizzle evenly with the vinaigrette.
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Nutrition Facts (Spinach Salad with Chicken and Herb-Toasted Walnuts)

  • Per serving:
  • 349 kcal ,
  • 15 g fat
  • (3 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 63 mg chol. ,
  • 461 mg sodium ,
  • 26 g carb. ,
  • 6 g fiber ,
  • 16 g sugar ,
  • 29 g pro.
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