This spinach chicken salad with lemon
garlic vinaigrette packs in flavor. A light sweet tone with this salad will make it one of your new favorites.
After a weekend of indulgent snacks and wings, a fresh, vibrant salad is exactly what I crave. This spinach chicken salad, brightened by a lemon-garlic vinaigrette with a touch of sweetness, is now one of my go-to meals. It’s satisfying, full of flavor, and easy to adapt to what you have on hand.
I often swap out traditional lettuce for baby spinach in salads. Spinach brings more nutrients and a pleasant texture, and I genuinely enjoy its flavor. Combine it with simple, crisp vegetables and a bright dressing and you have a salad that feels both wholesome and indulgent.
The lemon-garlic vinaigrette in this recipe started as a discovery inside a meal kit dressing. I loved the balance of lemon, garlic, oil, and a hint of sweetness so much that I recreated it at home. It’s light, bright, and versatile—perfect for spinach and grilled chicken.
Buying prepared oil-based dressings can get expensive, so making your own is an easy way to control flavor and cost. With a few pantry staples, you can mix up a dressing that tastes fresh and homemade.
To make the salad more filling, I add seasoned grilled chicken. I simply season the breasts with a salt-free blend, cook until done, let them cool, slice, and toss them into the salad. Protein helps keep you satisfied longer and turns this into a complete meal.
For a little extra crunch and flavor, I like to include cooked bacon slices and French fried onions. While bacon is indulgent, a few slices go a long way in boosting flavor without overwhelming the salad. The fried onions add a delightful texture in place of croutons.
Spinach Chicken Salad
1 hr 10 mins
1 hr 10 mins
Ingredients
Salad
- 4 cups fresh baby spinach
- 1 cup julienned carrots
- 1 cup sliced raw mushrooms
- 1 cup shredded red cabbage
- 3 slices cooked bacon
- 1 cup French fried onions
- 2 seasoned chicken breasts
Lemon garlic vinaigrette
- 5 TBSP canola oil
- Juice of 3 lemons
- 1 TSP minced garlic
- 1 TSP sugar
- 1 TSP honey
Instructions
- Combine all vinaigrette ingredients in a jar and shake or whisk until emulsified.
- Refrigerate the dressing at least one hour to let flavors meld.
- Arrange spinach and vegetables in a large bowl, top with sliced chicken, bacon, and French fried onions, then drizzle with dressing and toss gently to combine.
Nutrition
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Calories: 243 kcal
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Carbohydrates: 8 g
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Protein: 14 g
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Fat: 17 g
