Spring is in the air! Don’t you just love it when the days get longer, the temperature rises and it’s actually nice to be outside again?
Really, I don’t like winter. It’s cold and even worse, there’s snow. So when Spring hits I get excited, go outside more often and, for some reason, I start to crave salads. Instead of a hearty, warm meal I suddenly want to eat light, cold or lukewarm salads that particularly shout Spring!
When I saw the recipe for this salad I knew I wanted to make something like it but not exactly what I found online. First off, I wanted chicken in my salad so I took the liberty to add chicken. Secondly, I don’t have a broiler so I turned creative and found some other way to make a normal, boring apple a lot more special then it usually is.
In the end, I’m glad I made it the way I wanted to because the salad was absolutely delicious! I even ate it two nights in a row and my family loved it just as much as I did. An empty salad bowl was proof for that. The sweetness of the apple goes wonderful with the chicken, creamy brie and slightly tough spinach. It’s a great combination and definitely a Spring-dish to me!
Spring spinach salad with brie, apple and chicken
Inspiration from: Tase of Home
Yields: 3 person main-course salad
Ingredients for the salad
- 200 gram spinach, cleaned
- 180 gram brie, cut into small pieces
- 2 chicken breasts
- 1 ½ apple, diced
- 1 ½ tablespoon maple syrup
- 1 litre vegetable stock
Ingredients for the dressing
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- Boil the chicken in the vegetable stock for about 15 minutes until it’s cooked. Drain the chicken and cut it into small pieces.
- Coat the diced apple with the maple syrup and heat them in a pan until the apple has soaked up all the syrup.
- Mix all the ingredients for the dressing.
- Combine the spinach, brie, chicken and apple in a large salad bowl. Pour the dressing over the salad and toss until combined.
• Instead of using brie, this salad would also taste great with a “heavier” cheese such as Gorgonzola