Apple Chicken Salad with Hazelnut Curry Vinaigrette

Salad

• 8 cups baby spinach
• 2 honey crisp apples, chopped
• 1 cup grapes, sliced in half
• 8 ounces cooked chicken breasts, sliced

Vinaigrette

• 1/4 cup hazelnut oil
• 2 tablespoons red wine vinegar
• 1 teaspoon curry powder
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• pinch of sugar

1. Wisk dressing ingredients together and set aside.
2. Divide salad ingredients equally among four plates and drizzle 1-2 Tbsp of vinaigrette on each salad.
3. Note: apples should be rubbed in a bit of lemon juice to prevent browning if salad will not be served immediately.