Spinach Chicken Salad

Isla Marie

Spinach Chicken Salad

A fresh yet filling spinach chicken salad made with warm, well-seasoned chicken, tender baby spinach, crisp vegetables, and a light vinaigrette. Naturally gluten-free and balanced, this salad is built to work as a complete dinner—not a side.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course, Salad

Cuisine: American, Gluten-Free

Calories: 420

Ingredients Equipment Method Video Notes

Ingredients

2 boneless skinless chicken breasts (or thighs)
1 tablespoon olive oil for cooking chicken
Salt to taste
Black pepper to taste
½ teaspoon paprika or Italian seasoning
5 cups fresh baby spinach
1 cup cherry tomatoes halved
1 small cucumber sliced
¼ small red onion thinly sliced
Optional: sliced avocado nuts (almonds or walnuts), shaved parmesan or feta
Simple Dressing Gluten-Free
2 tablespoons olive oil
1 tablespoon lemon juice or vinegar
Salt and black pepper to taste

Equipment

Skillet or grill pan
Cutting board
Sharp knife
Large mixing bowl
Tongs or spatula

Method

Pat the chicken dry and season both sides with salt, black pepper, and paprika or Italian seasoning.
Heat olive oil in a skillet over medium heat.
Cook the chicken for 5–6 minutes per side, until golden and fully cooked through.
Remove from heat and let rest for 5 minutes, then slice against the grain.
Add spinach to a large bowl and top with tomatoes, cucumber, and red onion.
Whisk dressing ingredients together and drizzle lightly over the salad; toss gently.
Place warm sliced chicken on top of the salad.
Add optional toppings if using and serve immediately.

Video

Notes

Spinach needs less dressing than sturdier greens—dress lightly.
Warm chicken slightly wilts the spinach and improves texture.
For meal prep, store chicken and salad components separately.