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Spinach Salad with Grilled Chicken 

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  • Author: Chef Sophia
  • 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. 1. Cook the Chicken:
  2. Season chicken breasts generously with salt, pepper, and turmeric. Rub the seasonings evenly into the chicken.

  3. Heat olive oil in a pan over medium-high heat.

  4. Cook chicken breasts for about 5–6 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

  5. Alternatively, you can grill or bake the chicken (bake at 350°F for 1 hour).

  6. Once cooked, set the chicken aside to rest.

  7. 2. Make the Honey Dijon Dressing:
  8. In a mason jar or bowl, combine the mustard, apple cider vinegar, olive oil, garlic, salt, and pepper.

  9. Add water, one tablespoon at a time, stirring, until the dressing reaches your desired consistency (usually about 2-3 tablespoons).

  10. Set aside.

  11. 3. Assemble the Salad:

  12. Divide the spinach evenly between two large salad bowls.

  13. Top each salad with red onion, tomatoes, almonds, and avocado.

  14. Slice the grilled chicken and place it on top of each salad.

  15. Drizzle the honey dijon dressing over the salads.

  16. 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

Find it online: https://sophiasdishes.com/spinach-salad-with-grilled-chicken/