A little bit of dressing goes a long way when enjoying this spinach salad and that means fewer calories for you! Using just enough to moisten the greens brings out the full flavor of the chicken and veggies.
You’ll want to choose baby spinach with its tender leaves instead of the more mature variety. It won’t leave that familiar gritty taste in your mouth.
avocado chicken spinach salad recipe
what you'll need
salad
- 8 oz baby spinach coarsely chopped
- 2 boneless, skinless chicken breasts cooked and shredded
- 1 cup cherry tomatoes or grape tomatoes, halved
- 2 medium avocados pitted and diced
- 1/2 cup pumpkin seeds toasted
- 1/4 cup Parmesan cheese grated, plus more for sprinkling
dressing
- 2 Tbsp olive oil
- 1 Tbsp lemon juice or lime juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 tsp kosher salt
- black pepper to taste
let's do it
- Place chopped spinach, shredded chicken, tomatoes, avocados, pumpkin seeds and Parmesan cheese into a large salad bowl and set aside.
- In a separate bowl, whisk together all ingredients for dressing until it emulsifies (combines). Pour entire amount of dressing over the salad ingredients and toss to coat completely.
- Serve immediately with an extra sprinkling of Parmesan and black pepper. Enjoy!
One Last Thing
Choose avocados that are still firm but give slightly when pressed on the stem end—soft spots indicate there’s bruising inside.
Nutrition
Calories: 465kcalCarbohydrates: 11gProtein: 35gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gCholesterol: 63mgSodium: 369mgPotassium: 776mgFiber: 6gSugar: 3g
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