Name: Spinach Salad with Chicken, Olives, Feta, Walnuts & Pickled Onions
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small bunch fresh dill; ¾ cup Kalamata olives, pitted; 1 ½ medium red onions; 1 ½ cups walnuts; black pepper; brown sugar; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Spinach Salad with Chicken, Olives, Feta, Walnuts & Pickled OnionsSpinach Salad with Chicken, Olives, Feta, Walnuts & Pickled Onions — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkgs crumbled feta cheese

1 small bunch fresh dill

¾ cup Kalamata olives, pitted

1 ½ medium red onions

1 ½ cups walnuts

black pepper

brown sugar

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat a large skillet over medium heat.

While the skillet heats up, roughly chop walnuts.

Once the skillet is hot, add walnuts and cook, stirring frequently, until lightly browned, 3-4 minutes. Transfer to a small bowl. (Reserve skillet for later use.)

Place vinegar, sugar, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Return the skillet to medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden and cooked through, 3-4 minutes per side. Remove to a plate and set aside.

Meanwhile, wash, dry, and, using a clean cutting board, shave dill leaves off the stems; discard stems and mince the leaves. Place in a large bowl along with oil, vinegar, salt, and crushed red pepper. Whisk to combine the dressing.

Halve olives lengthwise. Add to the bowl with the dressing.

Wash and dry spinach (skip this step if it came pre-washed). Add to the bowl along with cooled walnuts, feta, and pickled onion. Gently toss to combine the salad.

Slice chicken into strips.

To serve, divide salad between plates or bowls and top with chicken. Enjoy!

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