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Summer chicken and spinach salad

Fresh seasonal fruit adds sweet flavor to this savory lunch.

“This salad with antioxidant-rich blueberries and juicy, vitamin A-filled nectarines packs a flavorful, nutritious punch,” says chef Natalie Mortimer, who co-founded The Modern Proper with fellow chef Holly Erickson.

Ingredients

2 cups spinach
½ nectarine, thinly sliced
¼ cup blueberries
¼ avocado
2 tablespoons slivered almonds

Ingredients

1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons white balsamic
1 teaspoon honey
1 teaspoon dijon mustard
¼ teaspoon salt
Fresh pepper, to taste

Directions

1.
Slice the chicken breast and place in an airtight container.
2.
Place the spinach in a large airtight container and the nectarine slices, blueberries, and avocado in a separate container.
3.
In a small jar or container, mix together all the ingredients for the citrus dressing. Shake until combined. Store all containers in the fridge along with a plastic sandwich bag containing the slivered almonds.

Directions

1.
Dice the avocado. Top the spinach with the roasted chicken breast, nectarines, blueberries, avocado, and almonds.
2.
Shake dressing container until combined and drizzle over the salad. Toss to combine.
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