Chicken Salad With Grapes Avocado And Almonds Over Spinach Recipe

Ingredients

3 tablespoons white-wine vinegar 

1 tablespoon Dijon mustard 

Coarse salt and ground pepper 

1 pound chicken cutlets 

1 teaspoon ground coriander 

1 bunch flat leaf spinach 

1 cup seedless organic red grapes, halved 

1/2 medium shallot, thinly sliced 

1/4 cup sliced almonds, toasted 

2 ears corn, shucked and removed from cob 

1 avocado, halved and thinly sliced 

Preparation

In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.

In a large nonstick skillet, heat remaining tablespoon oil over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (this may need to be done in batches), turning once, until opaque throughout, 4 to 5 minutes. Transfer to a cutting board and let rest for 5 minutes; slice thinly crosswise.

Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.

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