2 boneless, skinless chicken breasts, halved to create 4 thin chicken cutlets
1 (6 oz) package baby spinach
1 Tbl vegetable oil
3 Tbl olive oil
3 Tbl apple cider vinegar
2 granny smith apples, peeled, cored and cut into 1/2 inch cubes
1/4 cup chopped walnuts
1/2 cup thinly sliced red onion
1/2 tsp dried thyme
salt
pepper
Place spinach and walnuts in a large bowl. Heat vegetable oil on medium high heat until shimmering. Salt and pepper chicken cutlets and cook, 3-4 minutes per side until thickest piece registers 160 F. Remove chicken to a plate and tent with foil. Add 1 tablespoon of the olive oil and the onions, apples, thyme, and 1/4 tsp salt and sautee until onions have softened, 3-5 minutes. Off heat, add cider vinegar and scrape up fond from the pan. Stir in remaining olive oil and pour over spinach and walnuts, tossing to coat. Cut chicken into bite-size chunks and serve on top.
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