Warm Spinach Salad with Chicken, Apples, and Toasted Almonds

• .25 cup(s) sliced almonds
• 1 cup(s) plus 3 tablespoons apple juice, preferably unfiltered
• 3 cup(s) shredded or chopped cooked skinless chicken breast
• 1 teaspoon(s) canola or olive oil
• .333 cup(s) sliced shallots or chopped sweet onion
• 1 tablespoon(s) brown sugar
• .25 teaspoon(s) cinnamon
• .25 teaspoon(s) salt
• 6 cup(s) packed torn spinach leaves
• 1  apple, preferably Fuji or Gala, unpeeled and cut into 1/2-inch cubes
• Ground black pepper, if desired

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Directions

1. Place almonds on a baking sheet and bake in a 350 degree F oven until lightly browned and fragrant, 6 to 8 minutes; set aside.
2. In a very large bowl, combine 3 tablespoons apple juice and chicken; toss well and set aside.
3. Heat a large skillet over medium heat.
4. Add oil, then shallots or onions; sauté for 5 minutes.
5. Add remaining 1 cup of apple juice, brown sugar, cinnamon, and salt.
6. Simmer 5 minutes, stirring occasionally.
7. Add spinach, apple, and almonds to chicken mixture.
8. Add hot shallot mixture; toss well and transfer to 4 serving plates. Serve with freshly ground black pepper, if desired.

From The RealAge Diet ©2004, Michael Roizen, M.D. and John La Puma, M.D.

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