In keeping with our healthy June meals, for dinner we had these huge salads. I have always enjoyed poaching my chicken because it is so so simple and the chicken always turns out tender. A dinner-size salad is a great choice when you have a hodge lodge of things in your fridge and cabinets. You can combine nuts, veggies, fruit (fresh or dried), and some protein and you have a complete meal. Of course, adding cheese is what completes it for me.

Finally, making your own healthy salad dressing is easy and low-fat/low-calorie. This dressing was sweet with a tinge of vinegar, which was perfect. It really added to the salad and was the perfect complement to the mix of ingredients.

Spinach Salad with Chicken, Avocado and Figs

Recipe By: Everyday Cooking Adventures, 2015

Adapted From: RecipeGirl.com

Total Time: 20 Minutes

Serves: 2

Ingredients:

Salad:

• 2 chicken breasts or 1 1/2 cups cooked, chopped chicken
• 4 cups chopped spinach, arugula, or other mixed greens
• 1/2 cup halved cherry tomatoes
• 1/2 cucumber, peeled, sliced 1/4″ thick and halved
• 1 large avocado, sliced
• 1/4 cup crumbled goat, feta, or gorgonzola cheese
• 2 Tbsp. toasted pine nuts
• 8 dried figs, stems removed, halved

Dressing:

• 1 1/2 Tbsp. sherry vinegar or white wine vinegar
• 1 Tbsp. extra-virgin olive oil
• 1/2 Tbsp. Dijon mustard
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. In a medium-large saucepan, add two chicken breasts. Cover with water and bring to a boil. Lower heat to medium-high and cook for 15 minutes at a low-boil. Drain. Let the chicken cool while preparing the rest of the salad.

2. Place spinach/arugula in a large salad bowl. Add remaining salad ingredients.

3. In a small bowl, whisk together the dressing ingredients. Slice the chicken into strips and add to the salad. Pour half the dressing over the salad and toss. Split the salad between two plates and drizzle the rest of the dressing on top.