Spinach Chicken Salad
Discover the ultimate recipe for a fresh and flavorful Spinach Chicken Salad, where tender grilled chicken meets a medley of vibrant, nutrient-packed vegetables. This healthy salad starts with a bed of crisp baby spinach, accompanied by juicy cherry tomatoes, creamy avocado, crunchy cucumber, and tangy red onion for a delightful texture blend. A homemade balsamic vinaigrette, crafted with olive oil, Dijon mustard, honey, and garlic powder, ties everything together with the perfect balance of savory and sweet. Finished with crumbled feta, slivered almonds, and succulent chicken slices, this salad is ideal for a satisfying lunch or light dinner. Ready in just under 30 minutes, this protein-packed dish is not only delicious but also customizable to suit your tastes. Perfect for those seeking a low-carb, gluten-free, and wholesome meal!
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Recipe Information
Ingredients
- 6 cups baby spinach
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes
- 0.5 cup red onion
- 1 medium cucumber
- 1 large avocado
- 0.5 cup feta cheese
- 0.25 cup slivered almonds
Instructions
Preheat a grill or grill pan over medium heat.
Rub the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Grill for 5–6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, and slice thinly.
While the chicken cooks, prepare the dressing by whisking together 2 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl.
Wash and pat dry the baby spinach, and place it in a large salad bowl.
Halve the cherry tomatoes, thinly slice the red onion, and cut the cucumber into half-moons. Add these to the spinach in the bowl.
Cut the avocado into cubes and crumble the feta cheese. Add them to the salad along with the slivered almonds.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and serve immediately.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 749 mg | 16% | |
*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.
