Ingredients
- 2 cups cooked chicken breast (grilled, roasted, or shredded)
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cucumber, sliced or chopped
- 1 avocado, sliced
- 1/4 cup feta cheese or goat cheese (optional)
- 2 tablespoons toasted nuts or seeds (almonds, pecans, sunflower seeds)
- For the dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper, to taste
Instructions
- Wash and dry the spinach. Prepare all vegetables by slicing tomatoes, onion, cucumber, and avocado.
- Slice or shred the cooked chicken into bite-sized pieces.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar or lemon juice, Dijon mustard, and sweetener (if using). Season with salt and pepper.
- In a large bowl, layer the spinach, chicken, vegetables, cheese (if using), and nuts or seeds.
- Drizzle the dressing over the salad and gently toss until everything is coated.
- Serve immediately or chill until ready to eat.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Swap spinach for arugula or mixed greens for variety.
- Add sliced fruits like apples, strawberries, or dried cranberries for sweetness.
- Top with chickpeas or hard-boiled eggs for a vegetarian version.
- Store components separately and dress just before serving to keep the salad fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg