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Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps
“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.”
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
1Preheat oven to 350°F. Line a baking sheet with parchment paper.
2Place 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.
3Meanwhile, whisk the remaining 2 tablespoons oil, buttermilk, honey, vinegar, poppy seeds, mustard and salt in a medium bowl.
4Add 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.