Avocado Spinach Salad with Grilled Chicken
Fresh, balanced, and incredibly easy to make, this avocado spinach salad with grilled chicken is packed with flavor, healthy fats, and lean protein. Topped with a lemon-Dijon vinaigrette, it’s a wholesome meal that works for lunch, dinner, or weekly meal prep.
Equipment
- mixing bowl For tossing salad greens and assembling
- Small bowl To whisk vinaigrette
- knife and cutting board To slice avocado and chicken
- Salad tongs or spoon To toss and serve
Ingredients
- 2 grilled chicken breasts, sliced
- 2 cups baby spinach
- 1 ripe avocado, sliced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Optional: strawberries, sunflower seeds, goat cheese, cooked quinoa
Instructions
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, toss baby spinach with half the dressing.
- Top with sliced grilled chicken and avocado.
- Drizzle with remaining dressing and add any optional toppings like fruit, seeds, cheese, or grains.
Notes
Slice avocado just before serving to avoid browning. Great with seasonal additions like strawberries, roasted sweet potato, or cooked grains. To prep ahead, store all components separately and dress only when ready to serve. Add seeds, cheese, or fruit for variety.
Nutrition
Calories: 425kcalCarbohydrates: 10gProtein: 34gFat: 28gSaturated Fat: 4.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 75mgSodium: 320mgPotassium: 840mgFiber: 6gSugar: 2gVitamin A: 2100IUVitamin C: 18mgCalcium: 70mgIron: 2mg