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Avocado Chicken Spinach Salad Recipe

avocado chicken spinach salad recipe

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This healthy spinach salad includes lean chicken and avocado, lightly dressed with heart-healthy oils, citrus juice and a touch of honey mustard.
Course lunch
Prep Time 10 mins
Total Time 10 mins
Servings 3 -6 servings
Calories 465
Author Cheryl Najafi



  • 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


  • 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


  • 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!


Choose avocados that are still firm but give slightly when pressed on the stem end—soft spots indicate there’s bruising inside.


Calories: 465kcal | Carbohydrates: 11g | Protein: 35g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 63mg | Sodium: 369mg | Potassium: 776mg | Fiber: 6g | Sugar: 3g