Ingredients:
4 cups baby spinach leaves
4 boneless skinless chicken breasts
1/2 cup raisins ( I used golden)
1/2 cup dried apricots, chopped
1/2 cup cashews, pieces chopped
1 small cucumbers
1 cup grape tomatoes
1 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon fresh thyme leaves
3 garlic cloves, chopped
1 teaspoon kosher salt
fresh ground pepper
Directions:
Grill chicken breasts and slice on the bias.
Wash and carefully dry spinach leaves.
Remove stems and fill salad bowl.
Slice cucumbers and arrange around the edge of the bowl.
Scatter tomatoes over salad and arrange chicken on top.
Sprinkle with nuts and fruit.
Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
Serve.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.