Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps

3 9-by-14-inch phyllo pastry sheets, thawed

4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided

1 large egg white, beaten

⅓ cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon fresh thyme leaves

3 tablespoons buttermilk

2 tablespoons honey

1 tablespoon cider vinegar

1 teaspoon poppy seeds

½ teaspoon Dijon mustard

½ teaspoon kosher salt

5 cups baby spinach

1 ½ cups shredded cooked chicken breast

1 medium Gala apple,

Directions

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Step 2

Place 1 sheet of phyllo on the prepared baking sheet. Brush with 2 teaspoons oil. Top with a second sheet of phyllo, pressing gently to adhere. Brush with 2 teaspoons oil. Place the third sheet on top and brush with egg white. Sprinkle with cheese and thyme. Using a pizza cutter or sharp knife, cut the phyllo stack into approximately 2-inch squares. Bake until golden brown, about 8 minutes. Let cool for about 3 minutes.
Step 3

Meanwhile, whisk the remaining 2 tablespoons oil, buttermilk, honey, vinegar, poppy seeds, mustard and salt in a medium bowl.
Step 4

Add spinach, chicken and apple to the bowl and toss to coat. Serve with the phyllo crisps

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