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Home > Salads > Chicken Spinach Salad
May 19, 2020 | 73 Comments
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This Chicken Spinach Salad featuresseasoned chicken breast, sweet strawberries, juicy oranges, tart blueberries, sliced toasted almonds, and a sprinkle of feta cheese. The salad is dressed in a simple four-ingredient balsamic vinaigrette.
Chicken Spinach Salad
My family loves this salad recipe — it’s fresh, light, nutritious, and so tasty! It’s also a personal favorite since it’s quick and easy to whip together. The homemade dressing comes together in just a few minutes — we add some ingredients to a jar and then shake to combine. All the salad elements come together quickly; just wash and slice the berries and peel the oranges.
Chicken Spinach Salad variations
- Add some additional berries like blackberries or raspberries (or swap out strawberries or blueberries for a different berry).
- Replace the chicken with grilled and thinly sliced steak.
- We love feta cheese best, and another great option with this salad is goat cheese. The salad is also great without any cheese!
- Add a chopped avocado for a creamy element.
- While I think the balsamic dressing recipe is so good and highly recommend trying it (I promise it’s so easy to make!) you can also use store-bought dressing. Here is an article to guide you through choosing the best balsamic dressings to purchase.
QUICK TIP
If you can’t find fresh clementines, canned mandarin oranges (thoroughly drained) also work.
Recipe tips
- Dressing can easily be adjusted to personal preference, so taste the dressing and adapt as needed. You may want to add a bit more honey if you like things sweeter or a little more Dijon mustard for more tang.
- Add dressing to personal preference. You may not want to use all the dressing on the salad, so you can store any leftovers in the fridge for up to a week and use it on other salads.
- Toast the almonds if desired, by placing the almonds in a single layer in a heavy skillet (you don’t need to add anything else) and stir them around on medium-low heat. It only takes about 2-3 minutes (sometimes less depending on how much heat they are getting) until they are toasted and smell quite fragrant. Make sure you are stirring them around and watching constantly so they don’t have a chance to burn! Alternatively, you could also candy the almonds; instructions for doing that can be found in this Strawberry Poppy Seed Salad.
Preparing the chicken
I typically cook chicken breasts in a grill pan for this Chicken Spinach Salad, but there are a few different options for preparing the chicken. Pick what’s easiest for you.
- Quickest option – rotisserie chicken: Get a fresh and hot rotisserie chicken at the store and chop it up for this salad. Or for even quicker prep time, see if your grocery store deli has rotisserie chicken meat that has already been pulled from the bones and shredded.
- Leftover chicken: If you’re already making chicken during the week, make some extra and save it for this salad! I’d recommend making a double batch of thisGrilled Chicken Marinade; it’s our favorite.
- Fresh grilled chicken: If you’re fixing chicken fresh for this salad, I recommend drizzling olive oil and adding a generous amount of salt, pepper, and lemon pepper seasoning. Grill until cooked through, about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F).
- Fresh sautéed chicken: Halve thick chicken breasts and drizzle olive oil on both sides. Sprinkle with a generous amount of salt, pepper, and lemon pepper seasoning. Cook in a hot skillet (or grill pan) for about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F).
Chicken Spinach Salad storage
Due to all the juicy ingredients, Chicken Spinach Salad doesn’t sit or store well after it’s made. Once assembled, the salad needs to be eaten soon after; otherwise, the balsamic dressing wilts the greens, and the almonds soften.
More Salad Recipes
- Blackberry Saladwith a homemade creamy poppy seed dressing
- Mandarin Orange Saladwith a citrus vinaigrette
- Greek Pasta Saladwith a Greek-inspired vinaigrette
- Italian Chopped Salad California Pizza Kitchen copycat recipe
- Corn Saladwith a lime vinaigrette
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Chicken Spinach Salad
5 from 12 votes
- Review this recipe
This Chicken Spinach Salad is topped with seasoned chicken breast, sweet strawberries, juicy oranges, tart blueberries, sliced toasted almonds, and a sprinkle of feta cheese. The salad is dressed in a simple four-ingredient balsamic vinaigrette.
Print Recipe
Chicken Spinach Salad
5 from 12 votes
- Review this recipe
Print Recipe
This Chicken Spinach Salad is topped with seasoned chicken breast, sweet strawberries, juicy oranges, tart blueberries, sliced toasted almonds, and a sprinkle of feta cheese. The salad is dressed in a simple four-ingredient balsamic vinaigrette.
Course Dinner, Salad
Cuisine American
Keyword Chicken Spinach Salad
Prep Time 30 minutes minutes
Total Time 30 minutes minutes
Servings 2 servings
Chelsea Lords
Calories 606kcal
Author Chelsea Lords
Cost $5.81
Ingredients
- 1 large (8.5 oz.) boneless skinless chicken breast (plus olive oil, salt, pepper, and seasoning blend such as Mrs. Dash chicken grilling blends seasoning) (See Note 1)
- 4 cups baby spinach
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries
- 1/2 cup clementine or mandarin oranges (~1 clementine)
- 2-3 tablespoons feta cheese
- 2-3 tablespoons sliced almonds (See Note 2)
- Salt and pepper
Dressing
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 and 1/2 teaspoons honey
US - Metric
Instructions
PREP: Prepare the fruit by washing and drying. (If any ingredients are still wet, the dressing won't adhere very well.) Remove strawberry stems and thinly slice. Peel clementine oranges. If desired, remove large stems on the spinach (I also tear the spinach leaves if they are large).
CHICKEN: (See Note 1) Remove fat from chicken and slice the breast in half width-wise. Dab chicken with paper towels to dry. Drizzle olive oil over both sides of the chicken pieces and then generously sprinkle both sides of the chicken with salt, pepper, and chicken grilling blends. Drizzle 2-3 teaspoons olive oil over a large pan or grill pan.
CHICKEN CONT.: Preheat the skillet over medium-high heat. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, about 4-5 minutes per side, flipping once at the halfway mark. If the chicken is browning too quickly, slightly reduce the heat. Once the chicken is cooked through (juices run clear or it registers 165 degrees F), remove from heat and cover with foil. Let slightly cool for 5-10 minutes and then thinly slice or chop.
DRESSING: Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) in a jar with a tight-fitting lid. Add some salt to taste (I use 1/4 teaspoon salt and 1/8 teaspoon pepper). Close and shake until well combined.
SALAD ASSEMBLY: Add spinach to a large bowl. Toss with a few tablespoons of the dressing. Then add in the strawberries, blueberries, and oranges. Add in the slightly cooled chopped chicken. Add almonds and feta cheese. Drizzle remaining dressing on top and toss to combine. Enjoy immediately.
STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately.
Video
Recipe Notes
Note 1: Chicken: I fix chicken breasts in a grill pan for this Chicken Spinach Salad, but there are a few different options for preparing the chicken, so pick what’s easiest for you:
- Quickest option – rotisserie chicken: Get a fresh and hot rotisserie chicken from the grocery store and chop it up for this salad. Or for an even quicker prep time, see if your grocery store offers rotisserie chicken meat that has already been pulled from the bones and shredded.
- Leftover chicken: If you’re already making chicken during the week, make some extra and save it for this salad! I’d recommend making a double batch of thisGrilled Chicken Marinade; it’s our favorite.
- Fresh grilled chicken: If fixing chicken fresh for this salad, I recommend drizzling olive oil and adding a generous amount of salt, pepper, and lemon pepper seasoning. Grill until cooked through, about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F).
- Fresh sautéed chicken: Halve thick chicken breasts and drizzle olive oil on both sides. Sprinkle with a generous amount of salt, pepper, and lemon pepper seasoning. Cook in a hot skillet (or grill pan) for about 4-6 minutes per side (or until chicken juices run clear and internal temperatures register 165 degrees F).
Note 2: Toast the almonds, if desired, by placing the almonds in a single layer in a dry, heavy skillet (you don’t need to add oil) and stir them around on medium-low heat. It only takes about 2-3 minutes (sometimes less depending on how much heat they are getting) until they are toasted and smell quite fragrant. Just make sure you are stirring them around and watching constantly so they don’t have a chance to burn!
Nutrition Facts
Serving: 2servings | Calories: 606kcal | Carbohydrates: 47g | Protein: 21g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 587mg | Potassium: 3016mg | Fiber: 16g | Sugar: 22g | Vitamin A: 44482IU | Vitamin C: 202mg | Calcium: 626mg | Iron: 14mg
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
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5 from 12 votes (3 ratings without comment)
Leave a Comment:
The colours in this salad is beautiful it’s making me excited for summer! I must try this fruit combo in a salad. Pinned!
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Thanks for pinning Rochelle!
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Oh man, this is MY kind of salad! Berries, almond and feta are pretty much one of the greatest combinations EVA! Now I just need to convince the husband to eat green things!
Pinned!Reply
Thanks for the pin Taylor!
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Now this is quite a beauty! It looks almost like a work of art. That dressing sounds perfect in all its simplicity. Well, now I know what my lunches next week will consist of!
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Talk about gorgeous! These photos! I looveeee salads with fruit and even the fiancé asked for them! I will be making this next week for sure! Thanks, Chelsea!
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Thanks Meg! I hope you enjoy it 🙂
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I adore the colors on this salad,so energizing.Reply
Thank you!
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Your pictures are gorgeous. The colors in the salad are beautiful and it looks perfect!
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You are so sweet! Thank you Chloe!!
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What a gorgeous salad! Such beautiful colors. This is perfect for spring…which hopefully is right around the corner?? Not feeling like spring quite yet in New England… 🙂
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We had snow flurries all day so definitely not feeling like Spring! Haha definitely hoping its right around the corner!
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Ohhh I do love this! Great minds think alike Chelsea! I posted something so similar to this 😉 Colorful fruity salads are the BEST. Love your pictures as always, awesome food styling! Soooo happy it’s finally officially Spring tomorrow, thank goodness!!
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Totally on the same food wave length! Your salad is gorgeous lady!
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Chelsea, these fruits look so vibrant and gorgeous!! I LOVE this salad!!
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This is such a gorgeous salad, Chelsea! It does remind me of spring. 🙂 I love all the colors and fruit you packed into this one. Maybe if we all eat this salad and pretend like it’s spring, it will just happen. Haha. Love it! 🙂
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Haha!! Totally on board with pretending it’s Spring and having that happen – if only!!
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I can’t wait to dive head first into salads like this! Salads loaded with fruit, nuts, and grilled chicken are my favorite when the temperature rises.
I will have you know my two year old son is sitting next to me saying “yummy, yummy, yummy” He thinks this looks pretty fantastic too!
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Haha that is so cute!! Thanks Jamie 🙂
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That is one beautiful salad, Chelsea. And of course I’m loving all of these vibrant colors. What a great way to celebrate the beginning of Spring! Pinning this now 🙂
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Thank you Kathi and thanks for the pin!!
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This is so pretty and colorful! Perfect salad for a hot summer day especially. I can’t wait to try it out 🙂
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Thank you Sam! I hope you love it 🙂
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This looks like Spring in a bowl! If the weather won’t cooperate – and it doesn’t appear that it will any time soon! – I’ll gladly take this version!
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Haha seriously! Ohio’s weather – unbelievable!!
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Oh wow – this looks like the most perfect spring salad ever! And the pictures are beyond gorgeous: they make me want to pin this 24850495 times!
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Haha you are awesome! Thanks so much 🙂
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I love berries in my salads! And they taste so great with feta and almonds! What a perfect salad – and your photos look so gorgeous! That bowl of strawberries is calling my name! Pinning!
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You are so sweet Cate! Thank you 🙂
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Mmmm this is exactly my kind of salad!! Now if only berries would come back in season!! I can’t wait for that … the last few weeks it’s been a toss up if they are okay or not at the store!
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I can’t wait for them to be fully in season either! Love that time of the year 🙂
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Now this is my kind of salad, and just looking at your gorgeous photos it gets me excited for warmer weather! Pinned 🙂
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Ahh can’t wait for it to be warm! Thanks Jenn and thanks for the pin 🙂
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This salad is just beautiful! I go crazy over pretty food, and I’m loving your salad dressing! Pinned!
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Thank you Justine! And thanks for the pin 🙂
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This looks amazing. I can’t wait to try it! Pinned!
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Love salads, and this one looks delicious with all the fresh fruit and almonds. Love it! Pinned and will be trying this soon. Thanks!
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Wow! Now this is my kind of salad! Love fruit in my salads then add the chicken for a little protein and I’m one happy camper! The photos are gorgeous Chelsea and I so want that honeycomb thing! Pinned, thanks for sharing at Show Stopper!
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What a GORGEOUS salad! I can’t wait for some fresh fruit to hit the produce section of my grocery store. YUM!
Found you via the Two Cup Tuesday Link Party. This post has been Stumbled and Pinned!Reply
Wow, such a gorgeous salad Chelsea! Makes me want summer to get here even faster! 😉
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This looks like a perfect salad. I love salad but am always looking for new ideas , so thanks for sharing.
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What a gorgeous salad Chelsea! I love all the fresh fruit and berries in here – totally getting me excited for warmer weather and fresh berry season 🙂
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You are so sweet! Thank you Kelly 🙂
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This looks so delicious and it’s so healthy and easy to make. Saw your recipe at the Simple Supper Tuesday party :).
Pinned!Reply
Thank you so much Roxy! And thanks for pinning 🙂
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What a beautifully colourful salad. Thank you for sharing at Simple Supper.
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I love all of the colors in this salad, and your photos are perfect. The salad looks incredible next to the beautiful dark table. I HAD to include this colorful salad in our Feature Friday today for “20 Delectable Salads” I hope you can stop by and check out it out! http://returntothetable.net/recipes/20-delectable-salads/
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This salad does look beautiful & I’m sure it is tasty, too!
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Gorgeous salad and exactly what I’m craving after the Thanksgiving carb overload.
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Thank for sharing.
I will try to make it.
it look so yummy.Reply
Thanks Andrew! Hope you love it!
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Hey Chelsea!
These salads look so fresh and delicious!!!
I just can’t wait trying them!!
Thanks a lot!!Reply
Thanks so much Andrew! Hope you love it! 🙂
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This salad is so good I could eat it every day! I made it for my co-worker and I. We both loved it.Reply
That is so great to hear! 🙂 Thank you so much Carrie! 🙂
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Another one to try ….sounds delicious
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I hope you love it!
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I’ve always been weird about mixing my sweet fruits or berries with greens and savory. I don’t know why, but I’ve always been afraid to try it. This salad is so incredibly gorgeous, you have convinced me to give this a try! I’ve got it planned for lunch next week!
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I hope you love it! 🙂
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This salad is one of my family’s very favorites, even our 7 and 4 year old love it?? It’s so good I’m even making it for company today.Reply
I’m so happy to hear that!! Thank you so much for your comment Ashley 🙂
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Just finished eating this fabulous salad! Thanks so much for the recipe. I also added avocado. Yum!Reply
Yay!! I’m sooo glad you enjoyed!! And adding avocado is always a good idea!! Thanks for your comment! 🙂
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Amazing recipe Chelsea. I loved this salad recipe. I prepare watercress salad and chicken spinach salad yesterday. And everyone loved them. After getting such an overwhelming response, I am going to prepare it again today. Keep sharing such delicious recipe ideas.Reply
So happy you enjoyed! Thanks Jenna 🙂
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your content is very helpful, your expertise in this field is not only achievement!Reply
Thank you!! 🙂
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Has anyone out there actually tried this recipe? How does it taste? I can see that it is beautiful, but how does it taste? How can you rate a recipe you have never eaten?
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It’s delicious! One of those cases where the sum is even greater than the parts, and the parts are pretty great on their own!Reply
I am so thrilled to hear this! I love how you described it! Thanks Miriam! 🙂
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I’m confused. I learned from you that some raw vegetables, esp. spinach is high in oxalates and that they are best steamed and discarding the water. What gives????
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I’m sorry, you must have read that somewhere else. I’ve never written that on this website 🙂 Raw spinach is great in a salad or green smoothie! 🙂
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