Waldorf Salad with Chicken and Spinach

Ingredients:

• 700 g chicken breasts with skin and bones (2 large breasts)
• Olive oil
• 220 g thick slices of bacon
• 1/4 cup toasted salted Marcona almonds, whole
• 1/4 cup roasted salted cashews, whole
• 1/4 cup walnut halves
• 3 tablespoons of apple cider vinegar
• 1 tbsp Dijon mustard
• 2 teaspoons of liquid honey
• 4 cups small frisee lettuce, washed, dried and cut into 4 cm pieces.
• 4 cups kale (cut off stems and ribs on leaves), washed, dried and thinly sliced
• 110 g small spinach, washed and dried
• 0.5 cup golden raisins
• 170 g extra sharp cheddar, grated
• 1 crisp red apple, unpeeled
• 4 hard-boiled eggs, cut into large cubes

Preparation:

1. Preheat oven to 175°C. Position 3 oven racks evenly spaced.
2. Place the chicken skin-side up on a baking sheet. Rub with olive oil, sprinkle with salt and black pepper, and roast on the top rack for 35-40 minutes, until the internal temperature of the breast reaches 140°F (60°C). Set aside to cool, remove the skin and bones, and cut the chicken into large pieces, 2 x 10 cm (0.8 x 4 inches).
3. Place the bacon on a baking sheet and bake one level below the chicken for 20-30 minutes, until golden brown. Transfer to a plate lined with paper towels to cool. Chop into large cubes. On a third baking sheet, combine the almonds, cashews, and walnuts and toast one level below the bacon for 10-12 minutes, stirring once, until golden brown. Set aside to cool.
4. In a medium bowl, combine 2/3 cup olive oil, vinegar, mustard, honey, 1.5 teaspoons salt, and 1/2 teaspoon black pepper and set aside.
5. In a large serving bowl, combine the frisee, kale, spinach, raisins, cheddar, chicken, bacon, toasted nuts, 1 teaspoon salt, and 1/2 teaspoon black pepper. Before serving, grate the apple and add to the salad. Drizzle the dressing over the salad and toss gently. Top with the eggs, toss lightly, and serve.