Chicken, Green Apple and Goats Feta Salad

By á-24350

Ingredients

• 125 g chicken, cooled and pulled
• 4 button mushrooms, sliced
• 1 celery rib, sliced
• 1 Granny Smith apple, peel on, diced (keep a few slices to garnish, if desired)
• 25 g dried cranberries
• 30 g goat feta cheese, crumbled
• 2 tbsp fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 25 g toasted pecans, coarsely chopped
• 2 About 2 cups fresh baby spinach leaves
• For the vinaigrette
• Vinaigrette
• 2 tbsp unsweetened applesauce
• 1/4 cup unsweetened all natural apple juice
• 2 tbsp cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp date paste
• 1/4 tsp each salt and pepper
• 1 tbsp fresh lemon thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/8 tsp guar gum

Preparation

Step 1

Add all the ingredients of the dressing to your small food processor or blender and process until nice and smooth. Set aside.
Add chicken, mushrooms, celery, cranberries, cheese, mint and parsley to a medium mixing bowl. Pour vinaigrette overop and mix until well combined.
Arrange baby spinach leaves at the bottom of a serving plate. Top with reserved salad, sprinkle chopped pecans and garnish with sliced apples if desired.