Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

INGREDIENTS:

Dressingimage
    • 1/4 cup olive oil
    • 1/4 cup canola oil
    • 2 tsp orange zest
    • 1/4 cup fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 2 Tbsp honey
    • 2 tsp dijon mustard (Emeril’s is recommended)
    • 1/4 tsp salt
    • 1 Tbsp poppy seeds
Salad
image
  • 1 lb chicken, grilled (I threw in some orange zest and seasoning while cooking the chicken)
  • 9 oz baby spinach
  • 2 medium avocados, cored and diced
  • 1 cup crumbled feta
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries

Directions

  • Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  • Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.Recipe source: cooking classy
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