Description
A nutritious and filling salad with fresh spinach, grilled chicken, avocado, and a variety of vegetables, all drizzled with a tangy vinaigrette. This light yet satisfying salad is perfect for a quick, healthy meal.
Ingredients
For the Spinach and Chicken Salad:
- 2 boneless, skinless chicken breasts
- 4 cups fresh baby spinach, washed and dried
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/2 avocado, diced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup cherry tomatoes, halved
- 1/4 cup walnuts or almonds (optional)
- 1 tablespoon olive oil (for grilling the chicken)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for a touch of sweetness)
- Salt and freshly ground black pepper, to taste
Instructions
Start by seasoning the chicken breasts with olive oil, salt, and pepper. Heat a grill pan or outdoor grill to medium-high heat. Once the grill is hot, place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes to retain its juices. After resting, slice the chicken into thin strips or bite-sized pieces. This will make it easier to incorporate into the salad.
While the chicken is grilling, prepare the vegetables. Slice the cucumber into thin rounds, halve the cherry tomatoes, and slice the red onion thinly. If you prefer a milder flavor, soak the sliced onions in cold water for a few minutes before adding them to the salad.
Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Dice the avocado into small cubes. If you’re using nuts like walnuts or almonds, chop them into smaller pieces.
In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, and honey (if using). Whisk the ingredients together until smooth and emulsified. Add salt and pepper to taste. If you’re using a jar, simply place the ingredients inside, screw on the lid, and shake it vigorously until everything is combined.
Taste the dressing and adjust the seasoning if necessary. If you prefer a sweeter dressing, add a little more honey. For a tangier flavor, add a bit more balsamic vinegar.
In a large salad bowl, combine the fresh spinach, sliced cucumber, cherry tomatoes, red onion, diced avocado, and crumbled feta cheese (if using). Add the grilled chicken on top of the salad.
Drizzle the dressing over the salad and gently toss everything together, making sure the chicken and vegetables are evenly coated with the dressing. Be careful not to break up the delicate spinach leaves.
Once the salad is assembled and the dressing is well-distributed, serve the salad immediately. Garnish with the chopped walnuts or almonds, if desired. This spinach and chicken salad is perfect on its own, but you can serve it with a slice of whole-grain bread or a side of roasted vegetables for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-18g
- Carbohydrates: 10-12g
- Protein: 40-45g