Try this delicious Paleo Warm Spinach and Chicken Salad packed with nutrition and partnered to a delicious non alcoholic wine!

Scale

Cinnamon Spice

1 teaspoon of sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cinnamon

1 teaspoon paprika

1/2 teaspoon chili flakes (more if you like hot and spicy)

Candied pecans:

2 cups plain or toasted pecans

1/4 cup no-sugar added marmalade

2 tablespoons cinnamon spice mix (see above)

Salad Ingredients:

1 (10 ounces) bag baby spinach leaves

1 cup cooked chicken

1/4 cup sliced mushrooms

1/4 cup crumbled Paleo compliant bacon

1/2 cup candied pecans*

1 apple, cubed (toss in lemon juice if not eating salad immediately to keep from browning)

1 avocado, sliced

Dressing:

1 large shallot, sliced

2 cloves garlic, chopped

1/3 cup red wine vinegar

1/3 cup olive oil

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To make cinnamon spice, mix all ingredients together. Set aside.
To candy the pecans, in a bowl combine nuts, marmalade, and spice.
Make a paste. Toss together.
Line a baking tray or pan with parchment paper.
Lay pecans on parchment.
Bake for 10 minutes.
Remove pan from heat.
Let candied pecans cool. Set aside.
Let cool.
Place spinach and all salad ingredients in a bowl. Set aside until ready to eat.
To make the dressing, heat a tablespoon olive oil in a small skillet over medium heat.
Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Let cool.
Place all dressing ingredients in a blender and blend until smooth.
Adjust seasoning.
When ready to eat, heat dressing in the microwave.
Pour dressing over salad and toss together.

(Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)

PALEO SPINACH AND CHICKEN SALAD

EAT BREAD; LOSE WEIGHT