Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.Advertisement
Place 1 sheet of phyllo on the prepared baking sheet. Brush with 2 teaspoons oil. Top with a second sheet of phyllo, pressing gently to adhere. Brush with 2 teaspoons oil. Place the third sheet on top and brush with egg white. Sprinkle with cheese and thyme. Using a pizza cutter or sharp knife, cut the phyllo stack into approximately 2-inch squares. Bake until golden brown, about 8 minutes. Let cool for about 3 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, buttermilk, honey, vinegar, poppy seeds, mustard and salt in a medium bowl.
Add spinach, chicken and apple to the bowl and toss to coat. Serve with the phyllo crisps.
To make ahead: Refrigerate dressing (Step 3) for up to 2 days.
Equipment: Parchment paper
2 1/2 fat, 2 1/2 lean protein, 1/2 fat, 1/2 other carbohydrate, 1/2 starch, 1/2 vegetable