Chicken Spinach Salad
The ultimate comfort food, Chicken Spinach Salad is a fresh and vibrant dish featuring juicy chicken, crisp greens, and sweet fruits. Perfect for a light dinner or a healthy lunch, this easy recipe is packed with flavor and will leave you craving more. Make it tonight for a delicious and nutritious meal!
Equipment
- Large grill pan
Ingredients
- 8-1/2 ounces boneless, skinless chicken breast
- 4 cups baby spinach
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries
- 1/2 cup clementine oranges
- 2 to 3 tablespoons feta cheese
- 2 to 3 tablespoons sliced almonds
- Salt
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon-style mustard
- 1-1/2 teaspoons honey
Instructions
- Start by preparing your fruits. First, wash and dry the blueberries and strawberries. Ensure they are free of moisture, as wet ingredients can prevent the dressing from adhering properly. Remove the stems from the strawberries and slice them thinly. Peel the clementines and, if desired, remove large stems from the spinach. I also like to tear the larger spinach leaves for better bites.
- Next, focus on the chicken. Trim any excess fat from the chicken breast and slice it in half width-wise. Pat it dry with paper towels to ensure a good sear. Drizzle some olive oil over both sides of the chicken pieces. Season generously with salt, pepper, and the chicken grilling blend. This seasoning will really bring out the flavors.
- Drizzle about 2 to 3 teaspoons of olive oil over a large grill pan. Preheat it over medium-high heat. Once the pan is hot, carefully place the seasoned chicken in the pan. Reduce the heat to medium and cook the chicken for about 4 to 5 minutes on each side, or until the meat is no longer pink and the juices run clear. If you notice it browning too quickly, you can reduce the heat slightly. Once cooked, remove from heat and cover with foil to keep warm.
- While the chicken is resting, it’s time to make the dressing. In a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, Dijon-style mustard, honey, salt, and pepper. Close the lid and shake vigorously until well combined. Taste and adjust the seasoning if necessary.
- In a large bowl, add the washed spinach. Toss it with a few tablespoons of the dressing to coat. This will infuse the greens with flavor from the start. Add the sliced strawberries, blueberries, and clementines to the bowl.
- Now, slice or chop the rested chicken into bite-sized pieces. Add the chopped chicken to the salad bowl. Sprinkle the feta cheese and sliced almonds on top for added texture and flavor. Drizzle more dressing over the top as desired.
- Finally, gently toss everything together until well mixed. Make sure the dressing evenly coats all the ingredients. Enjoy your Chicken Spinach Salad immediately for the best texture and flavor.
Notes
- Tip 1: To keep the salad fresh, store the dressing separately from the salad ingredients. This prevents the greens from wilting.
- Tip 2: It’s not ideal to freeze this salad as the fresh fruits and greens lose texture and flavor when frozen.
- Tip 3: This salad pairs beautifully with a light white wine vinaigrette or a side of crusty bread for a more filling meal.
- Tip 4: Try adding grilled shrimp or tofu for a different protein option. It’s a great way to change things up!
- Tip 5: Use seasonal fruits for the best flavor. In the summer, peaches or nectarines would be a delicious addition.