1 chicken breast without bone or skin (270 g)
1/2 teaspoon of salt
1 dash of black pepper
2 tablespoons of butter
1 tablespoon of olive oil
1 cored and seeded apple, diced (100 g)
3 cups of fresh spinach leaves (200 g)
For the dressing
1/3 cup of white wine vinegar (80 ml)
1/3 cup of dry white wine (80 ml)
1/3 cup of water (80 ml)
3 lightly beaten eggs
1 dash of salt
3/4 cup of melted butter (150 g)
2 cups of chopped walnuts and toasted in the oven
1 chicken breast without bone or skin (270 g)
1/2 teaspoon of salt
1 dash of black pepper
2 tablespoons of butter
1 tablespoon of olive oil
1 cored and seeded apple, diced (100 g)
3 cups of fresh spinach leaves (200 g)
For the dressing
1/3 cup of white wine vinegar (80 ml)
1/3 cup of dry white wine (80 ml)
1/3 cup of water (80 ml)
3 lightly beaten eggs
1 dash of salt
3/4 cup of melted butter (150 g)
2 cups of chopped walnuts and toasted in the oven
Season the chicken breast with salt and pepper. Reserve
In a medium skillet, combine the butter, olive oil, and apple
Bring to high heat and sauté until the apple is caramelized
Add the chicken, reduce heat, and cook until cooked through and golden brown
Cut into strips and reserve
In a medium saucepan, add the fresh spinach leaves, still moist
Cover and simmer over low heat until wilted
Remove from heat, let cool, squeeze out excess liquid, and chop. Reserve
Prepare the dressing: in a small saucepan, combine white wine vinegar, dry white wine, and water
Bring to a boil and reduce volume to 1/4 cup. Reserve
In a heatproof bowl, combine eggs and salt
Gradually add the vinegar mixture while whisking constantly
Place the bowl over a saucepan of simmering water (keep heat on) and slowly add melted butter in a stream, whisking continuously until thickened
Just before serving, place the spinach, chicken, walnuts, and dressing in a salad bowl
Serve immediately
382 calories per serving
Note: To check if the vinegar mixture has reached 1/4 cup, place 1/4 cup of water (60 ml) in the saucepan before preparing the dressing
Insert a toothpick into the center of the saucepan and mark it with a pencil to indicate the level achieved
During cooking, verify by the marking on the toothpick if the liquid has reached the desired volume.
