Crunchy Chicken, Spinach, Apple & Carrot Salads & Homemade Dressing
This salad recipe is crunchy, flavorful, and most importantly, filling!
Servings: 3 salads
Ingredients
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons onion powder
- salt and pepper to taste
- 1 tablespoon olive oil
- 16 oz chicken breast
- 6 cups spinach chopped
- 1 medium apple chopped into chunks
- 1/2 lemon for juices
- 2 medium carrots peeled into strips
- 3/4 cup pepitas optional
- 3/4 cup feta cheese optional
mustard dressing
- 2 tablespoons olive oil
- 2 TBSP soy sauce
- 1 tablespoon dijon mustard
- 3 teaspoons brown sugar
- 1/2 lemon
Instructions
- Preheat the oven to 375 F (190 C).
- Mix the paprika, oregano, onion powder, salt and pepper in a small bowl. Place the chicken breast on a baking dish on a sheet pan. Drizzle both sides with olive oil. Sprinkle half of the spice mixture on the chicken breast and rub it in gently with your fingers or the back of a spoon, then flip it over and repeat on the other side. Bake uncovered for 20-30 minutes, depending on how thick the chicken breast is.
- Prepare the vegetables for the salad while the chicken bakes. Set aside.
- In a measuring cup, combine the olive oil, soy sauce, mustard lemon juice and brown sugar. Whisk with a fork and taste it, then adjust the flavors as needed.If you're NOT using Mason jars, transfer the dressing to a small meal prep container or small individual dressing containers for storage.
- When the chicken is done, allow it to cool for 10-15 minutes. Then shred it with two forks OR chop it into small bite size pieces. Totally up to you!
- To assemble the Mason jars. Divide the mustard dressing among the jars. Then add the sliced carrot, followed by a layer of chicken. Then add the spinach, followed by apples, pepitas and feta cheese if using.
- To assemble in meal prep Here's how to assemble: Add the spinach to the bottom of the container, followed by the carrots, chicken, apple, peptias and feta cheese if using wherever they fit in your containers. Only add dressing right before eating!
Notes
Ingredient swaps and alternatives:
Swap carrots for raw zoodles or beet noodles! You can switch out the chicken for chickpeas (that's how our vegan version is written), grilled shrimp or canned tuna. Not into spinach? Use kale, arugula, or another green mix instead. Swap the apple for pear, sliced grapes or strawberries (or leave fruit out). Don't want to use feta? You can skip cheese entirely or use crumbled gorgonzola or goat cheese. Can't find/use pepitas? Sunflower seeds, walnuts, sliced almonds and chopped cashews would all work. This salad lasts in the fridge for up to 4 days.