Ingredients

  • ¼ cup sliced almonds
  • 1 chicken breast
  • ¼ cup crumbled feta cheese
  • 1 large gala apple
  • 2 tablespoons Tuscan Italian Dressing (store bought or homemade - I used KRAFT)
  • 3 to 4 cups cups raw spinach leaves

Ready In 15 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Heat a large skillet over medium-high heat.
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Step 2

  • Cut chicken in half (like your butterflying it), so that you have two thin breasts.
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Step 3

  • Place chicken in the hot skillet, and cook for 3 to 4 minutes until browned. Turn chicken over, and cook another 3 to 4 minutes, until cooked through.
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  • Length: 6 minutes

Step 4

  • Remove to a cutting board and cool until your can easily handle the chicken. Thinly slice the chicken breast halves.
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Step 5

  • Heat a small skillet over medium heat.
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Step 6

  • Add almonds. Toast almonds, stirring occasionally, until lightly browned, 3 to 5 minutes.
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  • Length: 3 minutes

Step 7

  • Remove to a bowl.Thoroughly rinse spinach to remove any dirt. Chop spinach into bite-sized pieces. Dry spinach with a paper towel.
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Step 8

  • Place spinach, chicken, almonds, and feta in a large bowl.
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Step 9

  • Drizzle with salad dressing. Toss to combine.
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Step 10

  • Serve immediately.