This Spinach Salad with Grilled Chicken is a simple yet flavorful dish that combines juicy grilled chicken with fresh spinach and a zesty honey dijon dressing. Packed with healthy toppings like avocado, tomatoes, and almonds, this salad is perfect for a light meal or a satisfying appetizer. Easy to make and full of nutrients, it’s the perfect go-to recipe for a quick and healthy lunch or dinner.
Why You’ll Love This Recipe
This spinach salad is a crowd-pleaser with its balance of fresh greens, tender grilled chicken, and crunchy almonds. The honey dijon dressing brings a sweet and tangy flavor that ties everything together perfectly. With just a few simple ingredients, this salad is quick to prepare and incredibly satisfying. Plus, it’s customizable with extra toppings or proteins of your choice, making it versatile for any occasion!
Ingredients (Serves 2)
For the Salad:
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1 lb chicken breasts, grilled or fully cooked
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Kosher salt, to taste
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Fresh cracked black pepper, to taste
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½ teaspoon turmeric
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2 tablespoons extra virgin olive oil
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5 ounces baby spinach
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½ small red onion, thinly sliced
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1 cup grape tomatoes, halved
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⅓ cup whole almonds
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1 small avocado, sliced
For the Honey Dijon Dressing:
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½ cup Maille Honey Dijon Mustard
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2 tablespoons apple cider vinegar
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2 tablespoons extra virgin olive oil
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1 tablespoon garlic paste or minced garlic
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Kosher salt, to taste
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Fresh cracked black pepper, to taste
-
2–3 tablespoons water, to thin
Instructions
Cook the Chicken:
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Season chicken breasts generously with salt, pepper, and turmeric. Rub the seasonings into the chicken to coat evenly.
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Heat olive oil in a large pan over medium-high heat. Cook the chicken breasts for about 5-6 minutes on each side, or until fully cooked. Alternatively, you can grill or bake the chicken (bake at 350°F for at least 1 hour). Once cooked, set the chicken aside.
Make the Honey Dijon Dressing:
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In a mason jar or bowl, combine the mustard, apple cider vinegar, olive oil, garlic, salt, and pepper. Add water a tablespoon at a time, stirring, until the dressing reaches your desired consistency (usually about 2-3 tablespoons). Set aside.
Assemble the Salad:
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Divide the spinach evenly between two large salad bowls.
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Top each salad with red onion, tomatoes, almonds, and avocado.
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Slice the grilled chicken and place it on top of each salad.
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Drizzle the honey dijon dressing over the salads and serve immediately.
Storage Tips
Dressing:
Store the honey dijon dressing in an airtight container in the refrigerator for up to one week.
Salad:
For best results, serve the salad immediately after assembling. If making ahead, store the salad components (except for the dressing) separately in airtight containers in the refrigerator for up to 2 days. Assemble and drizzle with dressing just before serving.
Nutrition (Per Serving)
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Calories: 395 kcal
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Carbohydrates: 15g
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Protein: 39g
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Fat: 23g
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Saturated Fat: 3g
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Cholesterol: 75mg
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Sodium: 450mg
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Fiber: 6g
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Sugar: 4g
Conclusion
This Spinach Salad with Grilled Chicken is a quick, healthy, and delicious meal that comes together in just 20 minutes. With its fresh ingredients and flavorful honey dijon dressing, it’s a perfect choice for anyone looking for a nutritious meal that’s as satisfying as it is easy to make. Whether served as a light lunch or a hearty dinner, this salad is sure to be a hit every time!
Print
Spinach Salad with Grilled Chicken
- Total Time: 20 minutes
- Yield: 2 servings
Description
This Spinach Salad with Grilled Chicken combines the juiciness of grilled chicken with fresh, nutrient-packed spinach, topped with crunchy almonds and a tangy honey dijon dressing. It’s the perfect balance of healthy fats, protein, and fresh greens. Whether you need a quick lunch or a light dinner, this salad is both nutritious and satisfying.
Ingredients
- For the Salad:
-
1 lb chicken breasts, grilled or fully cooked
-
Kosher salt, to taste
-
Fresh cracked black pepper, to taste
-
½ teaspoon turmeric
-
2 tablespoons extra virgin olive oil
-
5 ounces baby spinach
-
½ small red onion, thinly sliced
-
1 cup grape tomatoes, halved
-
⅓ cup whole almonds
-
1 small avocado, sliced
- For the Honey Dijon Dressing:
-
½ cup Maille Honey Dijon Mustard
-
2 tablespoons apple cider vinegar
-
2 tablespoons extra virgin olive oil
-
1 tablespoon garlic paste or minced garlic
-
Kosher salt, to taste
-
Fresh cracked black pepper, to taste
-
2–3 tablespoons water, to thin
Instructions
- 1. Cook the Chicken:
- Season chicken breasts generously with salt, pepper, and turmeric. Rub the seasonings evenly into the chicken.
-
Heat olive oil in a pan over medium-high heat.
-
Cook chicken breasts for about 5–6 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
-
Alternatively, you can grill or bake the chicken (bake at 350°F for 1 hour).
-
Once cooked, set the chicken aside to rest.
- 2. Make the Honey Dijon Dressing:
- In a mason jar or bowl, combine the mustard, apple cider vinegar, olive oil, garlic, salt, and pepper.
-
Add water, one tablespoon at a time, stirring, until the dressing reaches your desired consistency (usually about 2-3 tablespoons).
-
Set aside.
- 3. Assemble the Salad:
-
Divide the spinach evenly between two large salad bowls.
-
Top each salad with red onion, tomatoes, almonds, and avocado.
-
Slice the grilled chicken and place it on top of each salad.
-
Drizzle the honey dijon dressing over the salads.
-
Serve immediately and enjoy!
Notes
- Vegan Option: Substitute grilled tofu or chickpeas for chicken, and use vegan-friendly dressing.
- Extra Toppings: Add your favorite salad toppings like cheese, cucumbers, or olives for extra flavor.
- Add More Veggies: Feel free to add carrot ribbons, cucumber slices, or bell pepper for more color and crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
