This recipe turned out well - it was easy and quick to pull together for a good lunch. We had baked sweet potatoes with it too. I think you'd need something else, the salad didn't seem like enough for a "dinner" type meal. The red onions were really strong in it and we're not big fans of red onions. I think if we make it again, we'll use sweet yellow onions instead.
Ingredients:
1 c chopped steamed broccoli florets
1 T red wine vinegar
½ t Dijon Honey Mustard
¼ t salt
¼ t pepper
3 T veg oil
1 pkg grilled and ready chicken - we use purdue all the time, love it!
10 oz bag spinach - from produce section
2 T finely chopped red onion
1 Granny Smith apple, cored & chopped
1 oz bacon pieces
1/2 c chopped walnuts
Directions:
Steam broccoli and set aside. Whisk vinegar, Dijon, salt, pepper and oil together. In a large bowl, combine 1 T dressing and desired amount of chicken. Let stand 10 min. Add spinach, onion, apple, bacon, walnuts, steamed broccoli and desired amount of remaining dressing. Toss to coat. Serve with sliced French bread.
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