Ingredients
Salad
- 8 ounces baby spinach
- ½ pint blueberries, rinsed
- 1 cup cherry tomatoes, halved
- ¼ cup dried cranberries
- ¼ cup sunflower seeds (preferably salted)
- 1 shallot, finely diced (about ⅓ cup)
- 2 chicken breasts, cooked and sliced (rotisserie chicken recommended)
Dressing
- Poppyseed dressing, to taste
Instructions
- Add spinach: Begin by placing the fresh baby spinach into a large salad bowl to create the base of your salad.
- Add fruits and veggies: Add the rinsed blueberries, halved cherry tomatoes, dried cranberries, sunflower seeds, and finely diced shallot on top of the spinach in the bowl.
- Top with chicken: Arrange the cooked and sliced chicken breasts over the layered salad ingredients. This helps keep flavors distinct before tossing.
- Dress the salad: Pour poppyseed dressing over the salad, starting with less than you think you'll need. You can always add more after tossing.
- Toss and serve: Gently toss the salad to evenly coat the ingredients with dressing, then serve immediately for the freshest taste.
Notes
- Use fresh, high-quality ingredients for the best flavor and texture.
- If you prefer, substitute grilled chicken or tofu for a different protein option.
- To keep the salad crisp, dress it just before serving.
- You can use unsalted sunflower seeds and adjust salt to taste if preferred.
- This salad is great for meal prep if you store the dressing separately until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Category: Salad
- Method: No-Cook
- Cuisine: American
