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Spinach salad with grilled chicken fillet, avocado and walnuts on a plate over dark wooden background.

Spinach Salad with Chicken, Avocado and Walnuts

This simple salad is delicious as is and can be varied in infinite ways to make this a daily staple to make sure you’re eating your veggies. Change and add more veggies seasonally, switch the protein, nuts and herbs. Make it your signature salad!

  • Prep Time10 min
  • Ready in25 min

    Ingredients

    • 6 cups spinach
    • 2-3 chicken breasts,
    • 1 tsp each of thyme and rosemary
    • 1 avocado, sliced or cubed
    • handful walnuts, toasted and chopped
    • 1/4 small red onion, sliced into half moons
    • 1/3 cup extra virgin olive oil
    • 2 Tbsp apple cider vinegar
    • 1 Tbsp fresh lemon juice
    • 1 tsp Dijon mustard
    • Sea salt and pepper to taste

    Cooking Instructions

    1

    Coat the chicken with oil and sprinkle with thyme, rosemary, salt and pepper

    2

    Preheat grill or pan to medium-high until the temperature reaches 400°. Add chicken, cover and cook for 8 minutes. Flip chicken and cook for 7 minutes or until cooked through. It should be juicy and tender and internal temperature should read 165°. Let the chicken rest for 5 minutes before slicing.

    3

    While chicken is grilling, make the dressing by whisking olive oil, vinegar, lemon juice, mustard and salt and pepper in a small mixing bowl until combined. In a large mixing bowl, drizzle the spinach and onion with the vinaigrette and toss until lightly coated. Adjust seasoning to taste. Divide the greens on each plate and top with avocado, chicken and walnuts and serve.

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