How To Make Grilled Chicken Sun Dried Tomato and Avocado Spinach Salad
Brighten up your spinach salad by adding more flavors from grilled chicken and sun-dried tomatoes, drizzled with a tangy lemon herb dressing.
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Serves:
Ingredients
- 6ozbaby spinach
- 1lbchicken breastsboneless skinless, grilled and cut into strips or cubes
- 1largeavocadosliced or cubed
- ⅓cupsun dried tomatoes in oilheaping, drained, finely chopped
- ¾cupfeta cheesecrumbled
- ¼cuppine nuts
For Lemon Herb Dressing:
- ¼cupolive oil
- 2tbsplemon juicefresh
- 1tbspred wine vinegar
- 1½tbspparsleyfinely minced, fresh
- 1garlic cloveminced
- 1tspdried basil
- ¼tspdried oregano
- ½tsphoney
- ½tspDijon mustard
- salt and freshly ground black pepper
Instructions
-
In a mixing bowl, whisk together all the dressing ingredients and season with salt and pepper to taste.
-
Divide spinach among 4 plates. Top with chicken, avocado, tomatoes, feta, and nuts.
-
Stir dressing and pour evenly over each serving.
-
Serve immediately.
Nutrition
- Calories: 585.08kcal
- Fat: 46.50g
- Saturated Fat: 11.06g
- Trans Fat: 0.12g
- Monounsaturated Fat: 24.05g
- Polyunsaturated Fat: 8.10g
- Carbohydrates: 13.62g
- Fiber: 6.42g
- Sugar: 3.00g
- Protein: 32.01g
- Cholesterol: 97.61mg
- Sodium: 683.96mg
- Calcium: 220.00mg
- Potassium: 1041.56mg
- Iron: 3.71mg
- Vitamin A: 278.54µg
- Vitamin C: 32.74mg
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