Spinach Salad with Quinoa, Chicken, and Fresh Berries
This vibrant salad is a colorful blend of baby spinach, protein-rich quinoa and chicken, and a sweet burst of fresh berries. It’s light yet filling, packed with antioxidants, fiber, and lean protein—perfect for a power lunch or a refreshing dinner. A homemade balsamic vinaigrette ties it all together with a tangy-sweet finish.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Salad:
2 cups cooked quinoa (about 3/4 cup uncooked)
2 grilled chicken breasts, sliced (about 2 cups)
6 cups baby spinach, washed and dried
1 cup strawberries, sliced
1/2 cup blueberries
1/2 cup blackberries or raspberries
1/4 cup red onion, thinly sliced (optional)
1/4 cup crumbled feta or goat cheese (optional)
1/4 cup sliced almonds, walnuts, or pecans (toasted if desired)
1 avocado, sliced (optional)
For the Dressing (Balsamic Vinaigrette):
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper to taste
Instructions
1. Cook the Quinoa:
Rinse quinoa under cold water, then cook according to package directions. Fluff with a fork and let cool.
2. Prepare the Chicken:
Grill, bake, or pan-sear chicken breasts with light seasoning (salt, pepper, garlic powder). Let rest, then slice or chop.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, balsamic vinegar, mustard, honey, salt, and pepper.
4. Assemble the Salad:
In a large salad bowl, combine spinach, cooked quinoa, chicken, berries, and onion. Gently toss.
5. Add Toppings:
Top with cheese, nuts, and avocado (if using).
6. Dress and Serve:
Drizzle with the balsamic vinaigrette and toss lightly to combine. Serve immediately.
Tips & Notes
Cool Quinoa: Let the quinoa cool before adding to the salad to avoid wilting the spinach.
Berry Swap: Use any berries you like or have on hand. Dried cranberries can be used when fresh aren’t available.
Crunch Factor: Toasted nuts or seeds add texture and flavor—don’t skip them!
Meal Prep: Store components separately. Add dressing, nuts, and avocado just before eating.
Cheese Optional: Feta or goat cheese add creaminess, but you can omit for a dairy-free version.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked quinoa or rotisserie chicken?
A: Yes! This salad is perfect for using leftovers or pre-cooked ingredients.
Q: Is this salad good for meal prep?
A: Definitely. Just keep the dressing and avocado separate until ready to eat.
Q: Can I make it vegan?
A: Yes—omit the chicken and cheese, and add chickpeas or tofu for protein.
Q: What if I don’t have fresh berries?
A: Use dried cranberries, raisins, or chopped apples/pears as an alternative.
Q: How long will it keep in the fridge?
A: Up to 3 days if stored properly in an airtight container (without dressing and avocado).
Nutritional Value
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 30 g
Fiber: 7 g
Fat: 24 g
Saturated Fat: 4 g
Sugar: 8 g
Sodium: 320 mg