Author: Cheryl Kirkness of www.MomsAndMunchkins.ca
You’ll want to make the salad dressing the evening before (or at least 5 hours before meal time) so the flavours have time to combine together properly.
Ingredients
6 cups (packed) baby spinach leaves, washed
2 red bell peppers, diced
2 chicken breasts (boneless and skinless), cut into bite-sized pieces
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
Dressing:
1 cup plain natural Greek yogurt
2 cloves garlic, minced
2 tablespoons lime juice (approximately 1 lime)
2 tablespoons extra virgin olive oil
2 teaspoons dried parsley
½ teaspoon onion powder
½ teaspoon dried dill
½ teaspoon dried chives
Instructions
In a medium sealable food storage container, combine all dressing ingredients and stir well to mix. Place lid on container and place this in the fridge for at least 5 hours (preferably overnight) so flavours have time to combine.
In a large frying pan, cook chicken with oil and garlic until chicken is thoroughly cooked. Set aside.
In a large bowl, combine spinach, red peppers and cooked chicken then toss with dressing. This is a very thick dressing so start with a couple of tablespoons then add more to your preference.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/immunity-boosting-salad-recipe/