Another Fantastic Variation of a Winter Spinach Salad: Shredded Chicken Spinach Salad

Gotta love a good hearty salad to keep you going through the workday! Here is one of my favorite ways to use up my favorite salad green - spinach!

Yields 1 serving

Ingredients:

• 2 Outer Aisle cauliflower sandwich thins

• 1 tablespoon of avocado oil

• 1/2 red onion, sliced into half-moons

• Everything But the Bagel seasoning

• 2 cups of baby spinach

• 1 tablespoon of pepitas

• 3 tablespoons of dried cranberries

• 1/2 breast of a rotisserie chicken, skin removed and shredded

• Salad dressing of your choice. My favorite store-bought dressing is Brianna's Vinaigrette.

Directions:

1. Cut the sandwich thins into 1/2" squares.

2. Heat a skillet over medium heat with avocado oil and red onions and Everything but the bagel seasoning. Stir occasionally until translucent and slightly caramelized, around 4 minutes.

3. Once the onions are translucent, about 5 minutes, add the cauliflower squares (these will be your "croutons"). When the croutons are a little crispy around the edges remove them from heat and allow to cool for a minute.

4. Assemble salad: toss spinach, cranberries, pepitas, chicken, cauliflower croutons, onions, and your dressing. Enjoy!