250 grams of spinach leaves tender
3 stalks celery, sliced
2 pearl onions
3 tablespoons chopped parsley
350 grams of grilled chicken, boned and cut into slices
1 piece (2.5 cm) of fresh ginger grated
4-tbsp olive oil basil Cucharitas
1 tablespoon white wine vinegar
1 tablespoon honey
½ teaspoon ground cinnamon
Salt and pepper
Smoked almonds (garnish optional)
Wash the spinach leaves and dry with a paper towel.
With a sharp knife cut the celery, parsley, pearl onions, cucumber and thinly sliced chives. In a large bowl, mix with spinach.
Distribute the salad among plates and over slice of chicken.
Place all dressing ingredients and shake it well.
Salt and pepper to taste, and pour the dressing over the salad, also sprinkle a few finely chopped smoked almonds.
Optional: You can add some fruit such as raspberries, nectarine and tangerine, which will result in even more fresh salad.