Chicken Salad with Spinach and Fruit

 



Chicken Salad:

½- ¾ cup cup greek yogurt

1 tablespoon fresh lemon juice

1 ½ cups cooked boneless,skinless chicken breasts

2 ribs of celery finely diced

2 tablespoons red onion, finely diced

1 tablespoon chives, finely chopped

2 tablespoon fresh parsley, finely chopped

¼ teaspoon salt

⅛ teaspoon pepper


Spinach and Fruit Salad:

2 cups spinach

½ cups strawberries, sliced

½ cups blueberries

¼ cup green grapes

¼ cup chopped roasted walnuts


Vinaigrette:

3 tablespoons honey

2 tablespoons lemon juice

1 teaspoon white wine vinegar

1 teaspoon dijon mustard

¼ cup extra virgin olive oi

⅛ teaspoon salt


.


In a small bowl, combine greek yogurt and lemon juice.  Stir to combine.  


In a large bowl, combine chicken breasts, celery, red onion, chives and parsley.  Pour desired amount of greek yogurt dressing over the chicken and veggies and stir to combine.  Season with salt and pepper.  Cover and place in the refrigerator for at least 20 minutes or up to the night before.


Combine all the vinaigrette ingredients into a mason jar with a lid and shake to combine or whisk ingredients together in a small bowl.  Place in the refrigerator until you're ready to dress the salad.


Place spinach in a large mixing bowl and add strawberries, blueberries and grapes. Drizzle desired amount of dressing over the salad.  Gently mix to combine.  


To Assemble:


Place dressed spinach and fruit salad onto a large plate.  Scoop the chicken salad in a mound over the spinach in the middle of the plate.  Sprinkle walnuts over the top.  Serve.


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