Spinach Salad with Chicken and Walnuts Time: 20 minutes
2 chicken breasts, boneless, skinless
1 tbs soy sauce
1 tbs walnut oil
1 tsp garlic powder
Fresh spinach - 1 package? enough for 2
1/2 cup shredded cheese, your choice
3 oz mushrooms
1 cup walnut halves
Salad Dressing
1 egg yolk - yes I know all the reasons not to but I do anyway. Feel free to use the pasteurized
eggs, or egg substitutes that you can get in your dairy section. We don't have that
sort of thing here. In fact, our eggs are not even refrigerated and they often
have feathers attached ....which really grosses out my son.
1 tbs lemon juice
1 tbs Balsamic vinegar, white if you have it
1 tbs Dijon mustard
2 cloves garlic, minced or crushed
1/2 - 2/3 cups olive oil - the good stuff
Mix soy sauce, walnut oil and garlic powder. Slice chicken breasts, add to marinade and toss well to coat. Cook on barbecue grill in pan or sauté in nonstick skillet on stove. Either way cooking time is 5 - 7 minutes over medium-high heat. Wash spinach if necessary, tear and put into a large salad bowl. Brush mushrooms (you do know not to wash them, don't you?) and slice thinly. Add mushrooms and cheese to spinach. Put all remaining ingredients except olive oil in small bowl and whisk to combine. Slowly drizzle in olive oil, whisking constantly. You will need at least 1/2 cup but if it emulsifies well with that much don't use any more. This dressing doesn't keep for longer than a day or two and you really don't need anymore than that . Put about half of the dressing on the spinach and toss to coat. Taste and add more as needed. This salad takes more dressing than my lettuce salads so be generous. Top with chicken and walnuts, add lots of freshly ground pepper and serve.
Cooking for Two? Or more?
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