Spinach Salad Recipe: Fresh, Easy, and Nutritious

Spinach Salad Recipe: Fresh, Easy, and Nutritious

This quick spinach salad combines crisp baby spinach, grilled chicken, crunchy vegetables, and a zesty vinaigrette for a vibrant, nutrient-rich dish. Ready in 10 minutes, it’s perfect for lunch or a side.

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Course: Lunch Salad

Cuisine: Contemporary American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 380kcal

Author: Eva Stoner

Ingredients

2 cups baby spinach (chopped)
300g cooked halal chicken breast (cubed)
1 cup halved cherry tomatoes
1/2 cup sliced cucumber
1/4 cup thinly sliced red onion
1 whole avocado (sliced)
1/4 cup toasted walnuts or almonds
5 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Wash and dry baby spinach
Toast walnuts or almonds in a dry skillet or oven until fragrant
Whisk olive oil, vinegar, honey, mustard, lemon juice, salt, and pepper for dressing
Toss spinach, chicken, cherry tomatoes, cucumber, red onion, avocado, and toasted nuts with dressing
Adjust seasoning to taste before serving

Notes

For a vegan option, replace chicken with tofu or chickpeas
Use tamari instead of salt if avoiding sodium
Store in an airtight container for 1 hour (avocado may oxidize)
Refrigerate chicken separately if planning ahead

Nutrition