The Chicken Salad with Baby Spinach, Walnuts, and Seeds is a versatile and refined idea, perfect for those who want a light meal without sacrificing flavor, even when time is short.
You can serve it as a balanced main dish for a quick and nutritious dinner, or offer it in small portions as a tasty appetizer. It’s the perfect solution for those who want to eat well with simplicity, combining freshness and practicality in one dish.
For the dressing, you can stick to the classic with extra virgin olive oil, a splash of lemon, and a pinch of salt, but if you want to make it special, just add a drizzle of honey and, if desired, some apple cider vinegar.
For my children, I stuck to the classic, they don’t like changes to their tastes. For us, however, I added a teaspoon of honey: truly delicious!
If you want an even richer dish, add some parmesan shavings or feta cubes, which pair perfectly with the honey.
In addition to being quick, this recipe is ideal for minimizing waste, as it allows you to use leftover boiled chicken or roast from the day before.
A light, nutritious dish ready in a flash, perfect for those who don’t want to compromise on quality, even when they’re pressed for time.
Let’s see together how to make the Chicken Salad with Baby Spinach, Walnuts, and Seeds recipe. Prepare the ingredients and let’s get started!
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Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices chicken (thinly sliced)
- 7 oz baby spinach (small and tender leaves)
- 1 oz walnuts
- 1/2 apple (red or green, preferably organic)
- 1 tbsp sunflower seeds
- to taste extra virgin olive oil
- to taste lemon juice (or apple cider vinegar)
- 1 tsp acacia honey (optional)
- salt
- pepper
Tools
- 1 Pan
- 1 Pot
- 1 Salad Spinner
Steps
First, heat a non-stick small pan and quickly toast the sunflower seeds and walnuts for about 2-3 minutes.
Wash the baby spinach in cold water and dry them well with the salad spinner to keep them crunchy, then transfer them to a bowl.
To prepare the chicken, immerse the slices in a pot with lightly salted boiling water (you can enrich it with a stalk of celery or a bay leaf for extra aroma). Cook over low heat for about 8-10 minutes, until the meat is tender and white. Once cooked, drain them and let them cool before cutting them into thin strips along the grain.
Take the red apple (leaving the peel for a touch of vibrant color) and cut it into 2 wedges, removing the core. Slice each wedge very thinly, almost paper-thin. Arrange the slices on top of the baby spinach, tucking them between the leaves for a neater appearance.
In a small cup, prepare a quick emulsion: dissolve a teaspoon of fluid honey (like acacia, optional) with two tablespoons of extra virgin olive oil, a pinch of salt, and a few drops of lemon.
Mix vigorously with a fork until you get a thick, shiny sauce, then drizzle it over the salad just before serving.
Here’s the Chicken Salad with Baby Spinach, Walnuts, and Seeds ready. Enjoy your meal!
Until the next recipe.
Light, nutritious dish ready in a flash
Ideal for those who don’t want to compromise on quality, even when they’re pressed for time.
Storage
You can store the Chicken Salad with Baby Spinach, Walnuts, and Seeds in the refrigerator for up to 1 day. Beyond this time, the baby spinach will tend to lose its natural vibrancy, and the walnuts may soften.
Tips and Suggestions
– Gentle cooking of the chicken: To prevent the meat from becoming tough, do not boil the water vigorously but keep a gentle simmer. This will ensure very tender strips.
– Leave the peel on the red apple for a touch of vibrant color, as long as it’s organic. To prevent it from browning, sprinkle the slices with a few drops of lemon as soon as you cut them: they will remain white and bright. If you prefer, you can also slice them into thin strips, the size of the chicken strips.
– Perfect emulsion: Do not pour the honey directly on the leaves. First, mix it in a small cup with the oil, salt, and lemon: you will get a shiny and uniform sauce that coats every ingredient without sticking.
– Anti-waste variant: This recipe is ideal for recovering not only boiled chicken but also leftover rotisserie or oven-roasted chicken. In this case, sauté them in a pan for a minute to revive the flavor before adding them to the fresh baby spinach.
– If you make it the day before, add the sunflower seeds and walnuts at the last second: the “crunchy” contrast will be preserved!
– For an even more fragrant result, try lightly toasting the walnuts in the pan for a couple of minutes before adding them.
– If you decide to bring it to the office, remember to add the dressing only at the last moment: this way, the baby spinach will stay nice and fresh, and the apple will retain all its crunchiness.
Recycling Corner: zero waste in the kitchen
In this recipe, every ingredient can have a second life. Here’s how to turn small leftovers into new delights:
– The chicken cooking water: don’t throw it away! It’s a light broth already ready. Filter it and use it as a base for a risotto, to cook a soup, or to soften your four-legged friends’ food (without adding salt). I always do it!
– Crumbled walnuts: if you have only walnut crumbs left at the bottom of the bag, collect them and toast them with a little breadcrumbs. They will become a delicious crunchy topping to sprinkle over a pasta dish or boiled green beans.
– The remaining apple: if you have half an apple left, cut it into cubes and sauté it in a pan with a pinch of cinnamon and the leftover honey. It will be a perfect topping for breakfast yogurt or for a quick porridge.
– Baby spinach stems: if the leaves are large and the stems are a bit tough, detach them and collect them in a bag in the freezer. When you have enough, they will be perfect for enriching a minestrone or a mixed vegetable soup.
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FAQ (Frequently Asked Questions)
Can I use grilled chicken breast instead of boiled chicken?
Certainly! Grilled chicken will give a bolder flavor and a slightly firmer texture. Just make sure not to overcook it to avoid it being dry in contrast with the baby spinach.
I don’t have baby spinach, what can I replace it with?
You can use lamb’s lettuce (also known as mâche) for an equally delicate flavor, or arugula if you prefer a spicier and sharper note that contrasts well with the sweetness of the apple and honey.
What kind of honey is best for the dressing?
Acacia or wildflower honey are the most suitable because they have a delicate flavor and a fluid consistency that emulsifies easily with the oil and lemon.
Can I prepare the salad well in advance?
Yes, but I recommend keeping the dressing, walnuts, and seeds separate. Combine everything just a few minutes before serving to preserve the crunchiness of the ingredients and the freshness of the leaves.
Does the apple have to be red?
No, you can use the apple you prefer. The red apple (like Fuji or Royal Gala) is ideal for its sweetness, but if you prefer a more tart note, Granny Smith (the green one) is a great alternative.
