This chicken spinach salad is fresh, protein-packed, and full of texture. I love tossing it together for a quick lunch or light dinner that leaves me feeling satisfied but not heavy.
Why You’ll Love This Recipe
I love how this salad combines warm, juicy chicken with crisp veggies and tender spinach. It’s easy to customize with whatever I have in the fridge and takes just minutes to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh spinach
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Grilled or sautéed chicken breast, sliced
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Cherry tomatoes
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Red onion
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Cucumber
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Avocado
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Feta or goat cheese
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Balsamic vinaigrette or dressing of choice
Directions
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I prepare and slice all the vegetables.
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I cook or slice the chicken and let it rest briefly.
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I arrange spinach in a bowl and layer on all the toppings.
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I drizzle with dressing and toss gently just before serving.
Servings and timing
Serves 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I sometimes add hard-boiled eggs, nuts, dried cranberries, or quinoa for extra nutrients.
Storage/Reheating
I store the components separately and assemble before eating. Dressed salad should be eaten fresh.
FAQs
Can I use rotisserie chicken?
Yes, it makes this salad even faster.
What dressing works best?
I love balsamic or lemon vinaigrette, but honey mustard is great too.
Can I make this ahead?
Yes, I prep all ingredients and keep them separate.
Can I swap spinach for another green?
Yes, arugula or mixed greens also work well.
How do I make this dairy-free?
I skip the cheese or use a plant-based version.
Conclusion
Chicken spinach salad is my go-to when I want a healthy, flavorful meal that’s quick to throw together. It’s fresh, filling, and totally customizable.
Print
Chicken Spinach Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad, Lunch
- Method: No-cook or stovetop
- Cuisine: American
Description
This chicken spinach salad is fresh, protein-packed, and full of texture. It’s a quick, healthy meal perfect for lunch or a light dinner that leaves you feeling satisfied without being heavy.
Ingredients
- 4 cups fresh spinach
- 1 grilled or sautéed chicken breast, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/2 avocado, sliced
- 1/4 cup feta or goat cheese
- 2–3 tbsp balsamic vinaigrette or dressing of choice
Instructions
- Prepare and slice all vegetables.
- Cook or slice the chicken breast and let it rest briefly.
- Arrange spinach in a large salad bowl or plate.
- Top with cherry tomatoes, red onion, cucumber, avocado, and cheese.
- Drizzle with dressing and toss gently just before serving.
Notes
- Protein boosts: Add hard-boiled eggs or cooked quinoa.
- Texture enhancers: Include nuts, seeds, or dried cranberries.
- Cheese options: Swap for blue cheese, shredded cheddar, or skip for dairy-free.
- Leafy greens: Use arugula or mixed greens instead of spinach.
- Meal prep: Store components separately; assemble and dress before eating.
Nutrition
- Serving Size: 1 salad
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
