Spinach Chicken Salad Recipe

Prepare spinach

Rinse the baby spinach thoroughly in cold water and spin or pat dry. Place the dry spinach in a large salad bowl.

Prepare chicken

If you don't have pre-cooked chicken, poach or roast two medium chicken breasts: to poach, place breasts in a saucepan, cover with water or low-sodium broth, add a pinch of salt, bring to a simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or slice into bite-sized pieces. Add 2 cups of shredded/sliced chicken to the bowl with spinach.

Add vegetables and cheese

Halve the cherry tomatoes and add 1 cup to the bowl. Thinly slice the cucumber (about 1 cup) and add. Add 1/4 cup thinly sliced red onion and 1/2 cup crumbled feta cheese. If using avocado, dice 1 avocado and add it now. Toss gently to combine the ingredients.

Add crunch

Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 2–3 minutes, tossing until fragrant and lightly golden. Let cool briefly, then sprinkle almonds over the assembled salad just before serving to retain crunch.

Season lightly

Lightly season the salad components with an additional pinch of salt and a grind of black pepper if desired, keeping in mind the feta is salty.

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove.

Whisk vigorously (or shake jar with lid) until the dressing emulsifies and thickens slightly, about 20–30 seconds. Taste and adjust: add up to 1/4 teaspoon more salt or a little more honey if you prefer sweeter, or a splash more lemon for brightness.

Drizzle dressing over the salad just before serving — start with about half the dressing, toss gently, and add more as desired so the salad is lightly coated but not soggy.

Serve immediately, garnished with the toasted almonds and an extra sprinkle of feta if desired.