Another Fantastic Variation of a Winter Spinach Salad: Shredded Chicken Spinach Salad
Gotta love a good hearty salad to keep you going through the workday! Here is one of my favorite ways to use up my favorite salad green - spinach!
Yields 1 serving
1 tablespoon of avocado oil
1/2 red onion, sliced into half-moons
Everything But the Bagel seasoning
2 cups of baby spinach
1 tablespoon of pepitas
3 tablespoons of dried cranberries
1/2 breast of a rotisserie chicken, skin removed and shredded
Salad dressing of your choice. My favorite store-bought dressing is Brianna's Vinaigrette.
Cut the sandwich thins into 1/2" squares.
Heat a skillet over medium heat with avocado oil and red onions and Everything but the bagel seasoning. Stir occasionally until translucent and slightly caramelized, around 4 minutes.
Once the onions are translucent, about 5 minutes, add the cauliflower squares (these will be your "croutons"). When the croutons are a little crispy around the edges remove them from heat and allow to cool for a minute.
Assemble salad: toss spinach, cranberries, pepitas, chicken, cauliflower croutons, onions, and your dressing. Enjoy!