Honey Herb Chicken Spinach Salad
Elevate your salad game with this vibrant and satisfying Honey Herb Chicken Spinach Salad, a perfect blend of fresh, savory, and sweet flavors! Juicy chicken breasts are infused with honey, rosemary, and thyme, then pan-seared to golden perfection, creating a beautifully aromatic protein centerpiece. The salad base combines crisp baby spinach, juicy cherry tomatoes, refreshing cucumber, and zesty red onion, all topped with creamy crumbles of feta cheese for a flavor-packed bite. A tangy homemade balsamic honey dressing ties everything together with its delicate balance of sweetness and acidity. Ready in just 35 minutes, this easy yet elegant dish is ideal for a wholesome lunch, light dinner, or stunning addition to your next gathering. Indulge in this nutritious and delicious creation that brings together fresh ingredients and bold tastes with every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Honey
- 4 tablespoons Olive oil
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Baby spinach leaves
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 small Red onion
- 0.5 cup Feta cheese
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
Season the chicken breasts on both sides with salt, black pepper, rosemary, and thyme.
In a small bowl, mix 2 tablespoons of honey with 2 tablespoons of olive oil. Brush this mixture evenly over the chicken breasts.
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, cook the chicken breasts for about 7-8 minutes on each side, or until fully cooked and golden brown. Set aside to rest for 5 minutes before slicing.
While the chicken is cooking, prepare the salad base. Wash and dry the baby spinach leaves thoroughly.
Slice the cherry tomatoes in half, peel and thinly slice the cucumber, and slice the red onion into thin rings.
In a large salad bowl, combine the spinach, cherry tomatoes, cucumber, and red onion. Crumble the feta cheese over the top.
For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of honey, balsamic vinegar, and Dijon mustard. Taste and adjust the seasoning with salt and black pepper, if desired.
Slice the rested chicken into thin strips and arrange it over the salad.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy your Honey Herb Chicken Spinach Salad!
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 74.1 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 657 mg | 51% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2753 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
