Avocado Spinach Salad with Grilled Chicken: 5 Star Energy Boost

When I first made this avocado spinach salad with grilled chicken, I didn’t expect it to become a weekly habit. It started as a last-minute lunch, some leftover grilled chicken, a ripe avocado, and a handful of baby spinach tossed with a little lemon and olive oil. But the flavors were so balanced, the textures so fresh and satisfying, that it immediately made its way into my regular meal rotation.

It’s the kind of dish that feels like more than the sum of its parts. There’s something about the way the creamy avocado coats each bite, the slight char on the grilled chicken, and the brightness of a citrus dressing that just works. Over time, I’ve adjusted it with seasonal touches and pantry swaps, but the core always stays the same: greens, good protein, healthy fat, and fresh flavor.

Let’s break down why this Avocado Spinach Salad with Grilled Chicken has become a staple for so many home cooks and how you can make it your own.

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A Personal Favorite with Everyday Roots

How this Avocado Spinach Salad with Grilled Chicken became a kitchen essential

There’s a comfort in reliable recipes, the kind that never let you down no matter what the week looks like. This avocado spinach salad with grilled chicken came from one of those in-between days when you’re hungry but don’t want anything too complicated. I had grilled chicken left over from dinner, a ripe avocado on the counter, and baby spinach that needed to be used. I whisked together lemon, olive oil, and Dijon. Ten minutes later, lunch was done, and surprisingly good.

It was light but not flimsy. The grilled chicken brought depth and protein, while the avocado added that creamy, buttery richness that makes every bite satisfying. What really tied it together, though, was the lemon-mustard vinaigrette. The tangy citrus cut through the richness and made everything feel bright and clean.

From then on, this Avocado Spinach Salad with Grilled Chicken became part of my personal rotation, something I could whip up without a second thought. And now, I get messages from readers who’ve made it part of their lives too. That’s the beauty of this kind of recipe, it meets you exactly where you are.

Seasonal switches for endless variety

One of the best things about this avocado spinach salad with grilled chicken is how easy it is to adapt with the seasons. In spring, I love adding sliced strawberries or shaved radishes for crunch and color. In summer, juicy peach slices or grilled corn kernels give it a sunny twist similar to this peach avocado salad, which combines fruit and fat beautifully. Come fall, roasted sweet potatoes or apples turn it into a more comforting, warm dish.

It’s also endlessly pantry-friendly. No spinach? Use arugula or romaine. No chicken? Try hard-boiled eggs, grilled shrimp, or even pan-seared tofu. This avocado spinach salad with grilled chicken works with what you have—and that’s what makes it a reliable choice.

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Ingredients, Prep & The Perfect Toss

Ingredients

Here’s everything you’ll need to make this vibrant and satisfying avocado spinach salad with grilled chicken:

• 2 grilled chicken breasts, sliced
• 2 cups baby spinach
• 1 ripe avocado, sliced just before serving
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Optional additions:

• Toasted sunflower seeds
• Sliced strawberries
• Crumbled goat cheese
• ½ cup cooked quinoa or farro

This ingredient list is easy to remember and can be customized depending on your taste or dietary needs. If you’re into grain bowls, a scoop of cooked quinoa (like we use in our quinoa chickpea salad brings a lovely nutty flavor and makes the salad even more filling.

Instructions

1. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to create your vinaigrette. Set aside.
2. In a large mixing bowl, add the baby spinach and toss lightly with half of the vinaigrette.
3. Layer on the sliced grilled chicken and avocado.
4. Drizzle the remaining vinaigrette over the top just before serving.
5. Add any optional toppings like sunflower seeds, strawberries, goat cheese, or quinoa.
6. Gently toss or plate individually, and serve immediately.

This Avocado Spinach Salad with Grilled Chicken works well for meal prep too. You can keep the chicken and greens in separate containers and slice the avocado just before serving. If you like a warm-cool contrast, lightly warm the grilled chicken before tossing.

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Make Ahead Tips & Storage Hacks for Avocado Spinach Salad with Grilled Chicken

Why avocado needs last minute slicing

Avocados are best when fresh. The moment they’re sliced and exposed to air, oxidation kicks in, leading to brown, mushy flesh not the texture you want in a salad. That’s why it’s so important to slice avocado right before you serve the dish. If you’re packing lunch or doing meal prep, you can brush the cut side of the avocado with lemon juice and wrap it tightly in plastic before storing.

According to Simply Recipes, the best way to keep a sliced avocado fresh is by brushing it with lemon or lime juice and wrapping it tightly in plastic to prevent oxidation.

This small detail preserves the visual appeal and texture. No one wants a beautiful salad ruined by gray avocado slices.

Tips for prepping and storing like a pro

If you’re prepping this Avocado Chicken & Spinach Salad for later, here’s how to keep it crisp:

• Store ingredients separately. Keep spinach, grilled chicken, and toppings in their own containers.
• Make the dressing in advance. Store it in a small jar so you can shake and pour just before eating.
• Use airtight containers lined with paper towels to keep the greens from wilting.
• Avoid dressing until serving. This keeps the spinach from getting soggy.

You can also bulk prep grilled chicken at the beginning of the week to use in several dishes. It’s a great time-saver and works for everything from this Avocado Chicken & Spinach Salad to our grilled chicken sweet potato bowl.

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What to Serve with Avocado Spinach Salad with Grilled Chicken

Balancing flavors with smart pairings

This Avocado Chicken & Spinach Salad is already complete on its own, but adding thoughtful sides or mix-ins can elevate it. Avocado has a buttery richness that pairs wonderfully with bright elements like citrus segments, fresh herbs, or something crunchy like toasted seeds. Try pumpkin or sunflower seeds, or even a few crushed pistachios.

Cheeses like goat, feta, or shaved Parmesan contrast the creaminess of avocado and give the salad a little bite. Add a few cherry tomatoes or roasted red peppers for visual and flavor interest.

If you want more flavor inspiration, Food Network has a wide range of easy salad upgrades you can borrow from.

Make it dinner worthy with easy sides

To make this Avocado Spinach Salad with Grilled Chicken dinner ready, you can serve it with:

• A slice of toasted sourdough
• A soft-boiled egg
• Roasted root vegetables
• A side of herbed couscous or brown rice

These small additions take the meal from light lunch to filling dinner without much effort. It’s the same approach we use in the chickpea feta avocado salad, keep it fresh, but build on it if you want more substance.

Even if you keep it simple, this Avocado Spinach Salad with Grilled Chicken delivers on flavor, texture, and nourishment every time.

FAQs About Avocado Chicken & Spinach Salad

Conclusion: Avocado Spinach Salad with Grilled Chicken

Fresh, colorful, and full of life, this Avocado Spinach Salad with Grilled Chicken is everything you want in a balanced meal.

It’s quick to make, rich in flavor, and full of nutrients that leave you energized. Perfect for weekday lunches, weekend gatherings, or meal prep days, it proves that healthy food doesn’t have to be complicated, just real, simple, and made with care.
Once you try Avocado Spinach Salad with Grilled Chicken, this will be your go to salad for every season, bright, wholesome, and always satisfying.