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Spinach, chicken & walnut salad
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For the dressing:
1 tsp Dijon mustard
5 tsp olive oil
2 tsp white wine vinegar
For the salad:
1 large handful of ready-washed spinach
1 cooked chicken breast, sliced
Toasted walnuts, halved
1. Place the Dijon mustard, olive oil and white wine vinegar into a large mixing bowl and whisk together until smooth.
2. Add the spinach to the bowl and toss the leaves until evenly coated with the dressing.
3. Add in the sliced chicken breast and walnut halves and gently mix together before serving.