Apricot Chicken Salad with Spinach & Crusty Bread

Directions

1. Poach the chicken in water, seasoned with salt and pepper, until cooked through, about 8–12 minutes. Remove and let cool on a plate.
2. Toast the sliced almonds in a little oil in a skillet over medium heat until golden, 1–2 minutes; transfer to a small bowl to cool.
3. In a medium bowl, whisk together yogurt, Dijon mustard, honey, and a pinch of salt and pepper to form the dressing.
4. Wash celery and green onions; dice the celery and chop the onions, then add to the dressing.
5. Chop the dried apricots and fold them into the dressing along with the almonds.
6. Wash and dry the spinach leaves.
7. Toast the bread slices if you like; you can cut them into crouton-sized pieces later.
8. Dice the chicken and add it to the bowl with the dressing and chopped vegetables; toss until everything is coated and combined.
9. To serve, lay a bed of spinach on each plate and top with the chicken mixture. Serve with crusty bread on the side.