This meal was super easy to make and absolutely delicious! The cheese crisps are the perfect accompaniment for this spinach and apple salad. Once again, this was another under 30 minute meal, which I am finding to be perfect for my insanely busy weeknights. My little sidekick was right there along my side helping me whip this dish up. Taylor had a ball trying to scoop the cheese crisps off the tray afterwards. She felt like she was cooking them all by herself :0
She was actually trying to serve them to me and Eric 🙂
How to make this salad
This dish reminds me of the poppy seed chicken salad from Panera Bread. In my eyes it's better though because anything homemade is better 🙂 Start with preheating the oven to 350 °. Line a baking sheet with parchment paper. Place 1 sheet of phyllo on the prepared baking sheet. Brush with 2 teaspoons avocado oil. Top with a second sheet of phyllo, pressing gently to adhere.
Brush with 2 teaspoons avocado oil. Place the third sheet on top and brush with egg white. Sprinkle with cheese and thyme. Using a pizza cutter or sharp knife, cut the phyllo stack into approximately 2-inch squares. Bake until golden brown, about 8 minutes. Let cool for about 3 minutes. Meanwhile, whisk the remaining 2 tablespoons of avocado oil, buttermilk, honey, vinegar, poppy seeds, mustard, and salt in a medium bowl. Add spinach, chicken, and apple to the bowl and toss to coat. Serve with phyllo crisps.
Ingredients to make this dish
To make poppy seed chicken salad with cheese crisps there are a few things I would recommend getting. I loved using these pastry puff squares to make my cheese crisps or you can use phyllo pastry sheets. The pastry puff squares are super easy to layer and you can store them in your freezer and pull them out an hour or two before you want to use them.
You will also need a cooking brush to brush the oil and egg white onto the pastry puff once it is finished being assembled and ready to bake. I'm all about color in my kitchen! It just puts me in a good mood. Check out these pastry puff brushes that can also be used when grilling. This brush is made from 100% food grade, BPA free, FDA approved silicone. You will use a pizza cutter or a sharp knife to cut the cheese crisps into squares. Love this pizza cutter right here because it's easy to slice your ingredient into pieces. Before getting this pizza cutter I would always make my husband, Eric, cut our pizza. This cutter will actually leave you in shock on how easy it is to use and it comes in three different colors.
Healthy Poppy Seed Chicken Salad with Cheese Crisps
Ingredients
- 3 9 x 14 inch phyllo pastry sheets thawed
- 4 tsp avocado oil plus 2 tbsp, divided
- 1 large egg white beaten
- ½ cup freshly grated parmigiano reggiano cheese
- 1 tbsp fresh thyme leaves
- 3 tbsp buttermilk
- 2 tbsp pure honey
- 1 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- ½ tsp Annie's organic Dijon mustard
- ½ tsp kosher salt
- 5 cups baby spinach
- 1 lb bonelss, skinless chicken breast cut into strips
- 1 cup Chobani plain greek yogurt
- ½ cup diced onion
- 1 tbsp poultry seasoning
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup coconut milk
- 1 cup panko bread crumbs
- avocado or coconut cooking spray
- 1 medium Gala apple sliced
Instructions
- For the cheese crisps:Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place 1 sheet of phyllo on the prepared baking sheet. Brush with 2 tsp oil. Top with a second sheet of phyllo, pressing gently to adhere. Brush with 2 tsp oil. Place the third sheet on top and brush with egg white. Sprinkle with cheese, spinach, and thyme. Roll up and bake for 10 min. or until dough is crispy. Using a pizza cutter or sharp knife, cut the phyllo stack into approximately 2-inch pieces. Bake until golden brown, about 8 minutes. Let cool for about 3 minutes.
- For the chicken:Preheat oven to 350°. In a 9 x 9 in baking dish, spray bottom with cooking spray and lay the chicken on top. In a small separate bowl, combine yogurt, coconut milk, onion, salt, pepper, and poultry seasoning. Pour on top of chicken. Sprinkle panko and poppy seeds on top of the that evenly. Bake for 15 to 20 min. or unil 165° inside chicken.
- For the dressing:Meanwhile, whisk the remaining 2 tablespoons oil, buttermilk, honey, vinegar, poppy seeds, dijon mustard, and salt in a medium bowl.
- Add spinach, chicken, and apple to the bowl to toss to coat. Serve with the cheese crisps.
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