Chicken Spinach Salad
This refreshing salad combines tender grilled chicken with baby spinach, crisp vegetables, a sprinkle of feta, and a zesty olive oil–lemon dressing. It’s light yet satisfying — perfect for a quick lunch or healthy dinner, and it can easily be customized with your favorite Mediterranean toppings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 garlic clove, minced
Juice of ½ lemon
½ tsp paprika
½ tsp dried oregano
Salt & pepper, to taste
For the Salad:
4 cups baby spinach (or mixed greens)
½ cup cherry tomatoes, halved
¼ cup cucumber, sliced
¼ cup red onion, thinly sliced
¼ cup feta cheese, crumbled
2 tbsp toasted nuts or seeds (almonds, walnuts, or sunflower seeds)
Optional: ½ avocado, sliced
For the Lemon Olive Oil Dressing:
3 tbsp extra virgin olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
½ garlic clove, minced
Salt & black pepper, to taste
Instructions
1. Prepare the Chicken
In a small bowl, combine olive oil, garlic, lemon juice, paprika, oregano, salt, and pepper.
Rub or brush the mixture over the chicken breasts.
Grill or pan-sear over medium heat for 6–7 minutes per side, or until fully cooked.
Let rest for 5 minutes, then slice thinly.
2. Make the Dressing
Whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.
Adjust seasoning to taste.
3. Assemble the Salad
Add spinach to a large bowl or plate.
Top with tomatoes, cucumber, onion, and sliced chicken.
Sprinkle with feta and nuts.
Drizzle with the lemon olive oil dressing and toss gently.
Garnish with avocado slices (optional) and extra herbs like parsley or basil.
Notes & Tips
For extra protein, add boiled eggs or chickpeas.
Swap lemon for balsamic vinegar for a sweeter flavor twist.
Make it heartier with a scoop of quinoa or brown rice.
Great for meal prep — store dressing separately and mix before serving.
Frequently Asked Questions
Q: Can I use rotisserie or leftover chicken?
A: Absolutely — it saves time and still tastes great!
Q: Can I make it dairy-free?
A: Yes — skip the feta or use a dairy-free cheese alternative.
Q: How long can I store it?
A: Up to 2 days in the fridge (keep dressing and spinach separate to avoid sogginess).
Nutritional Information
Calories: 420
Protein: 38g
Carbohydrates: 9g
Fat: 26g
Fiber: 4g
Sodium: 390mg