Spinach and Clementine Chicken Salad
Serves: Serves 1
  • 2 large handfuls baby spinach leaves (about 3 cups)
  • a few thin slices of red onion
  • 12 sugar snap peas, cut in half crosswise
  • 2 clementine, peeled and split into sections
  • 2 tbsp dried cranberries
  • 2 tbsp dry roasted cashews
  • 1 cup (100g) leftover cooked chicken
For the dressing
  1. Arrange the baby spinach leaves in a shallow bowl or plate. Top with sliced red onion, sugar snap peas, sections of clementine, dried cranberries, roasted cashews and chunks of leftover cooked chicken.
  2. Put all the ingredients for the dressing in a small mixing bowl or measuring cup and mix well with a whisk until well combined. Pour over the salad, toss and enjoy!
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/spinach-and-clementine-chicken-salad/