Autumn Spinach Salad

By Paleo Plan
Yield 4 servings

Salad always seems like a summer meal that you eat in on a breezy patio under sunny weather. While that might be ideal, it can make a delicious cool weather meal with the right ingredients and flavors. This spinach salad is simple, with crunchy apples, and a quick maple mustard dressing that is great for a chilly night when you want something fresh and healthy. Some shredded chicken adds protein, while bacon pairs nicely with the sweetness from the apples and the dressing. This is a great way to use up leftover chicken breasts.

Ingredients:

• 1/4 cup(s) olive oil
• 2 tablespoon(s) white wine vinegar
• 1 tablespoon(s) mustard, dijon
• 1 teaspoon(s) maple syrup
• 1 medium garlic clove(s)
• 1/4 teaspoon(s) sea salt, coarse

• 8 cup(s) spinach, baby
• 3 piece(s) chicken breast(s), boneless skinless (4-6 oz)
• 1 tablespoon(s) coconut oil or bacon fat
• 6 slice(s) bacon cooked and crumbled
• 2 medium apple(s), sweet thinly sliced

Method:

1. Chop boneless, skinless chicken breasts for faster cooking. Heat a large sauté pan over medium-high heat and add coconut oil when hot. Sauté chicken breasts for 10-15 minutes, stirring often, until fully cooked; season with sea salt and freshly cracked black pepper if desired. Shred if desired.
2. Put the ingredients for the dressing in a blender and blend until smooth.
3. Toss the salad ingredients in a large bowl with the dressing until well coated. Serve immediately.