Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps

Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps

0 Reviews
From: EatingWell Magazine, April 2019

Swap out store-bought for this tangy homemade buttermilk and poppy seed dressing to take this healthy salad recipe to the next level. For an even more impressive meal, make your own crunchy cheese crisps in a snap, using phyllo dough, for a delicious accompaniment to this dinner salad. Make extra dressing to keep on hand for other salads throughout the week.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 9-by-14-inch phyllo pastry sheets, thawed
  • 4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • 1 large egg white, beaten
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons buttermilk
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • 1 teaspoon poppy seeds
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • 5 cups baby spinach
  • 1½ cups shredded cooked chicken breast
  • 1 medium Gala apple, sliced

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, buttermilk, honey, vinegar, poppy seeds, mustard and salt in a medium bowl.
  4. 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

Nutrition information

  • Serving size: 1½ cups salad and 6 crackers
  • Per serving: 349 calories; 17 g fat(4 g sat); 3 g fiber; 26 g carbohydrates; 23 g protein; 25 mcg folate; 50 mg cholesterol; 14 g sugars; 0 g added sugars; 4,710 IU vitamin A; 23 mg vitamin C; 190 mg calcium; 4 mg iron; 567 mg sodium; 249 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (38% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2½ lean protein, ½ fat, ½ other carbohydrate, ½ starch, ½ vegetable

Reviews 0