Old English Spicy Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leftover roast chicken can be used to save time. Add dressing just before serving, or spinach will lose its crispness if left in the dressing too long. From, Classic Chicken Recipes. Ingredients:
8 ounces young spinach leaves |
3 celery stalks. thinly sliced |
1/2 cucumber, thinly sliced |
2 scallions, thinly sliced |
3 tbs. chopped fresh parsley |
12 ounces boneless, roast chicken, thinly sliced |
dressing |
1-inch piece fresh ginger root, finely grated |
3 tbs. olive oil |
1 tbs. white wine vinegar |
1 tbs. clear honey |
1/2 tsp. ground cinnamon |
salt and pepper |
smoked almonds, to garnish (optional) |
Directions:
1. Wash spinach leaves and pat dry with paper towels.
2. Toss the celery, cucumber, and scallions, together with the spinach and parsley in a large bowl.
3. Transfer to serving plates and arrange the chicken over the salad.
4. Combine all the dressing ingredients and mix well.
5. Season with salt and pepper to taste, then pour the dressing over the salad.
6. Scatter a few smoked almonds over the salad to garnish, if using.
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