Chicken Salad with mushrooms, spinach, cashews and almonds

Clean the mushrooms and spinach well then boil the spinach in a little water and salt for 5 minutes. Instead, cook the mushrooms in a large pan with 2 tablespoons of extra virgin olive oil for 10 minutes.

Finely chop the shallot, then sauté it in a saucepan with a little extra virgin olive oil. When it becomes transparent, add the AIA Chicken Salad and sauté with a pinch of salt for 5 minutes. Turn off and set aside.

Toast the almonds and cashews in a small pan for a minute, then transfer them to a cutting board and chop them with a knife. At this point, add the well-drained spinach cut into strips and the mushrooms to the saucepan with the chicken. Let it flavor for 5 minutes, then add the dried fruit and mix well.

Transfer the AIA Chicken Salad with mushrooms, spinach and dried fruit to the plates, then season with a drizzle of raw extra virgin olive oil and serve, even lukewarm.