I adapted the recipe to fit what I knew everyone would eat. So, instead of spinach I used lettuce; and instead of goat cheese I used feta cheese.
Also, I thought that I had the ingredients for the dressing on hand. However, for each of the dressing ingredients I had to make a slight modification. The changes are noted in parenthesis.
My version of the salad recipe I saw included
lettuce with chicken, avocado, and feta cheese
along with other fresh vegetables and pine nuts.
The salad - with all the changes - was delicious and one that I definitely will be making again.
Spinach Salad with Chicken, Avocado and Goat Cheese
Yield: 4 servings
8 cups chopped spinach (I used lettuce)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese (I used feta cheese)
1/4 cup toasted pine nuts
3 tablespoons white wine vinegar (I used rice wine vinegar)
2 tablespoons extra-virgin olive oil (I used vegetable oil)
1 tablespoon Dijon mustard (I used stone-ground mustard)
salt and freshly ground black pepper, to taste
Place spinach in a large salad bowl. Add remaining salad ingredients.
In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).