Weather during the months of September and October can be fickle. As a result, there may be some steamy days left even after summer is long gone. On such days, a light and refreshing meal can be ideal.
Salad may be thought of as side dish or an appetizer. But in this recipe for 鈥淐hicken and Spinach Salad With Avocado and Fruit鈥� from Rose Murray鈥檚 鈥�125 Best Chicken Recipes鈥� (Robert Rose), salad is the main course. This salad bursts with flavorful fruits and vegetables that are full of antioxidants. While it stands on its own, the salad can be accompanied by crusty bread and corn on the cob and rounded out with brownies for dessert.
Chicken and Spinach Salad With Avocado and Fruit
Serves 4
Sweet-and-Sour Dressing
1鈦�4聽聽 聽cup granulated sugar
3聽聽 聽tablespoons white wine vinegar
1聽聽 聽teaspoon grated onion
1鈦�2聽聽 聽teaspoon paprika
1鈦�2聽聽 聽teaspoon dry mustard
1鈦�4聽聽 聽teaspoon salt
1鈦�3聽聽 聽cup vegetable oil
8聽聽 聽ounces skinless, boneless chicken breasts
1聽聽 聽half cantaloupe or other melon, or 2 oranges, peeled and divided into segments
8聽聽 聽ounces spinach, trimmed, washed, dried, and torn into bite-sized pieces
1聽聽 聽avocado, peeled and thinly sliced
聽聽 聽Salt and pepper
1. Sweet-and-Sour Dressing: In a small saucepan over medium heat, combine sugar and vinegar; cook stirring, for 2 minutes, or until the sugar dissolves. Cool. Stir in onion, paprika, mustard, and salt. Transfer mixture to a blender; with motor running, add oil in a slow stream through the feed tube.
2. Meanwhile, put chicken in a saucepan with 1鈦�4 inch water and bring to a boil. Reduce heat to medium-low; cover and simmer, turning once, for 5 minutes, or until just cooked through. Remove chicken, cool and cut crosswise into 1鈦�4-inch slices.
3. Scoop out melon with melon baller or cut into cubes. In a large salad bowl, toss spinach, chicken, avocado, melon, dressing, and salt and pepper to taste.
Tip: The dressing can be made, covered and refrigerated for up to 1 week. The chicken can be cooked, cooled, covered, and refrigerated up to 2 days.
