The sweet and spicy dressing on this simple salad is a real winner (and one of Brooke’s favorites). You can buy canned chipotle chiles in the Mexican section of most supermarkets. They add the smokiness we usually get from bacon to this healthy spinach salad.
Recipe information
Yield
serves 4
Ingredients
3/4 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon plus 1 teaspoon honey
2 chipotle chiles in adobo sauce, seeded (if desired) and finely chopped
1 1/2 teaspoons salt
4 cups diced cooked chicken
2/3 cup peeled and diced cucumber
3 tablespoons finely chopped red onion
6 cups (about 4 ounces) baby spinach
Preparation
Step 1
To make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey, chipotles, and salt.
Step 2
In a large bowl, combine the chicken, cucumber, and red onion. Reserve 1/4 cup of the dressing and toss the rest into the chicken salad.
Step 3
Divide the spinach equally among four plates and top each with the chicken salad. Drizzle each salad with 1 tablespoon of the reserved dressing.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
