Chicken and Spinach Salad With Avocado and Fruit
Serves 4
Sweet-and-Sour Dressing
1⁄4 cup granulated sugar 3 tablespoons white wine vinegar 1 teaspoon grated onion
1⁄2 teaspoon paprika
1⁄2 teaspoon dry mustard
1⁄4 teaspoon salt
1⁄3 cup vegetable oil
8 ounces skinless, boneless chicken breasts 1 half cantaloupe or other melon, or 2 oranges, peeled and divided into segments
8 ounces spinach, trimmed, washed, dried, and torn into bite-sized pieces
1 avocado, peeled and thinly sliced
Salt and pepper
1. Sweet-and-Sour Dressing: In a small saucepan over medium heat, combine sugar and vinegar; cook stirring, for 2 minutes, or until the sugar dissolves. Cool. Stir in onion, paprika, mustard, and salt. Transfer mixture to a blender; with motor running, add oil in a slow stream through the feed tube.
2. Meanwhile, put chicken in a saucepan with 1⁄4 inch water and bring to a boil. Reduce heat to medium-low; cover and simmer, turning once, for 5 minutes, or until just cooked through. Remove chicken, cool and cut crosswise into 1⁄4inch slices.
3. Scoop out melon with melon baller or cut into cubes. In a large salad bowl, toss spinach, chicken, avocado, melon, dressing, and salt and pepper to taste.
Tip: The dressing can be made, covered and refrigerated for up to 1 week. The chicken can be cooked, cooled, covered, and refrigerated up to 2 days.
FOOD
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2022-12-03T08:00:00.0000000Z
2022-12-03T08:00:00.0000000Z
https://bentoncourier.pressreader.com/article/282084870829645
Alberta Newspaper Group