High‑Protein Chicken and Spinach Salad
A nutrient‑packed, flavorful salad with lean chicken, fresh spinach, and satisfying toppings—perfect for a quick lunch or dinner that’s high in protein and full of vibrant taste.
Ingredients
Protein
- 1 lb chicken breast grilled, baked, or pan‑fried
Greens & Base
- 5 cups baby spinach washed and dried
Toppings
- avocado sliced (optional)
- nuts or seeds almonds, walnuts, sunflower, or pumpkin seeds
- cheese feta or Parmesan (optional)
- fresh fruit strawberries or similar (optional)
Dressing
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Prepare the chicken: Season with salt, pepper, and your choice of marinade or olive oil, lemon, and garlic. Grill, bake, or pan‑fry until fully cooked (165°F internal temperature). Let rest and slice.
- Make the dressing: Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
- Assemble the salad: In a large bowl, place the baby spinach. Top with sliced chicken, avocado, nuts or seeds, cheese, and any fresh fruit you like.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
Keep salad greens dry until ready to serve to prevent them from wilting. Store leftover chicken and dressing separately for meal prep. Add additional vegetables like cherry tomatoes or cucumbers for more variety.