spinach salad with chicken avocado and goat cheese

Salad:

• ¼ cup pine nuts

• 8 cups chopped spinach

• 1 cup halved cherry tomatoes

• 1 ½ cups chopped cooked chicken

• 1 large avocado - peeled, pitted, and sliced

• ½ cup corn kernels

• ⅓ cup crumbled goat cheese

Salad Dressing:

• 3 tablespoons white wine vinegar

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon Dijon mustard

• 1 pinch salt and ground black pepper to taste

1. Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.

2. Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.

3. Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.