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Haystack onion chicken salad

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

For the haystack onions

  • 1 sweet onion, thinly sliced
  • 1 1/2 cup buttermilk
  • 1 cup flour
  • 2 tsp salt, divided
  • 1/2 tsp pepper
  • 2 cups canola oil

For the salad

  • 6 oz spinach
  • 1 cup grapes, halved
  • 3/4 cup feta
  • 1/2 cup sliced almonds
  • haystack onions
  • 1 cup diced cooked chicken breast
  • 1/2 cup apple cider dressing

For the dressing

  • 2 tsp lemon juice
  • 1 tsp honey
  • 1/4 cup apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup olive oil

Instructions

For the haystack onions

  1. Put sliced onions and buttermilk in a bowl and let soak for at least five minutes. 

  2. Mix together flour, 1 tsp of salt, and pepper in a separate bowl. Drain the buttermilk from the bowl with the onions and add the onions to the flour mixture.

  3. Once the onions are coated in the flour mixture, heat the oil in a medium-size sauce pan. Once an onion sizzles when dropped in the oil, add a few onions to the oil at once. 

  4. Cook onions until golden and crisp and place on a plate lined with paper towels. Sprinkle with salt. Repeat until all onions are cooked. 

For the salad

  1. Preheat oven to 350 degrees. Spread almonds out on a baking sheet and cook 5 minutes or until the almonds are golden.

  2. Divide the spinach onto two plates. Top with cheese, grapes, almonds, chicken, and haystack onions. Drizzle 1/4 cup of dressing on each of the salads and serve immediately.

For the dressing

  1. Mix together lemon juice, honey, and garlic powder. Whisk the mixture while adding the olive oil so the mixture is emulsified. Add salt and pepper to taste.