Time: 20 minutes
Note: This salad will require additional time if adding baked or grill chicken!
8 cups fresh baby spinach
1 cup edamame, cooked (I microwaved a frozen package, then let it cool)
1 cup fresh blueberries
4 hard-cooked eggs, sliced
1 cup cherry tomatoes, halved
1 1/2 cup butternut noodles (I use Veggie Co Noodle- super convenient and always fresh!)
4 chicken breasts, pre-cooked and sliced, if desired
For Maple Cider Vinaigrette dressing
1/4 cup avocado oil
2 Tbsp maple syrup
1 Tbsp dijon mustard
1 Tbsp apple cider vinegar
dash salt & pepper
Note about chicken prep: If you have a favorite way to cook chicken breast, feel free to do it your own way. MY personal favorite is to use an indoor grill with a press, but if you don't have one of those, here are the simple steps to successfully cooking chicken breast that I first learned from The Kitchn!
1.) In a 1 cup measuring cup, whisk together dressing ingredients and set aside. Skip this step if you're using a different dressing!
2.) Place 4 large salad bowls or plates on counter and place ~2 cups spinach on each*. 3.) Microwave edamame according to package instructions and let cool. Once cool, place 1/4 cup edamame on top of spinach.
4.) Next, add 1/4 cup blueberries, 1/4 cup tomatoes and one sliced boiled egg to each salad. Compete the rows of colorful ingredients by evenly dividing the butternut noodles and adding to the salad.
5.) Top salad with sliced chicken, if desired, and serve with maple cider vinaigrette or your dressing of choice!
*If serving a large crowd, you combine all the ingredients in one large bowl and let everyone serve themselves