I had some leftover grilled chicken and wanted to make a hearty salad. I added spinach for nutritional heft and pink lady apples for their sweet-tart crispness, and made a sweetish Asian ginger dressing. Sometimes simplicity rules! Delicious. I wish I had another one right now.



Spinach-Chicken-Apple Salad with Ginger Dressing
This will make 2 full-sized lunch portions.

Ingredients:

• 2 Tblsp vegetable oil
• 2 tsp soy sauce
• 1/2 tsp grated fresh ginger root
• 2 tsp sweet mustard (like honey mustard)
• 4 tsp apple cider vinegar
• fresh cracked pepper
• 1 whole breast leftover grilled chicken*, cut into 1 inch cubes
• 1 pink lady apple, cored and cut into bite-sized pieces
• about 4 cups spinach leaves, roughly chopped

Method:

• Combine oil, soy sauce, ginger, mustard, vinegar, and pepper in a jar and shake to blend (or, just whisk together in a bowl until emulsified.)
• Toss with chicken, apple, and spinach. Serve immediately.

*If you don't have leftover chicken, cut the breast into 4 pieces. Season with salt and pepper and cook on a grill, in a broiler, or in a saute pan until browned and cooked through. Set aside and let cool to room temp or chill in the fridge before using.