Spinach and Grilled Chicken Salads

Recipe updated February 2015

There’s nothing particularly fancy or special about a spinach salad with grilled chicken, but a good combination of other ingredients and a simple, fresh vinaigrette will liven up an ordinary bowl of greens and fowl.

Choose a balance of tastes and textures, such as crunchy and nutty toasted walnuts, chewy, sweet raisins, and crisp cucumber. Kiwi adds a citrusy touch, and crumbled feta tops the salad with a salty but mild finish. Not many ingredients and nothing hard to find—just a nice mix to complement fresh spinach and lean, grilled chicken breast.

A simple, fresh balsamic vinaigrette packs a lot of flavor on its own. Balsamic vinegar is sweet (as far as vinegars go), and it rounds out the garlic and tangy Dijon mustard.

Tip: Toasting the walnuts brings out a richer, nuttier flavor. Heat a small, dry skillet over medium heat and add the walnuts. Toast until fragrant, 2-3 minutes, stirring or tossing several times to prevent scorching. Turn out onto a small plate and let cool. Break any larger pieces in half.

Toasted Walnuts

Serves 2

Ingredients

For the Balsamic Vinaigrette

• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely chopped
• 2 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper

For the Salad

• olive oil, for brushing
• 1 6-oz boneless, skinless chicken breast half
• sea salt
• freshly ground black pepper
• 3 cups small spinach leaves (or torn larger leaves)
• 2-inch piece of cucumber, thinly sliced
• 1 kiwi, peeled, halved lengthwise, each half sliced into 5 slices
• 1/3 cup walnut pieces, lightly toasted
• 1/4 cup crumbled feta cheese
• 1/4 cup raisins

Salad Ingredients

Prepared Kiwi and Cucumber

Preparation

For the Balsamic Vinaigrette

1. Combine the vinegar, mustard, and garlic in a small bowl. Whisk in the olive oil and season with salt and pepper. Let stand while you prepare the salads.

Balsamic Vinaigrette

For the Salad

1. Heat a grill pan over medium-high heat and brush with oil. Season the chicken with salt and pepper and grill until lightly charred and just cooked through, 5-6 minutes per side, depending on thickness. 
2. Transfer to a cutting board and let cool to room temperature. Cut or shred into small pieces.

Chicken Beginning to Grill

Grilled Chicken 

Sliced Chicken

Divide the spinach between 2 plates or salad bowls. Divide the grilled chicken and remaining ingredients on top. Drizzle each with vinaigrette and serve.

Spinach and Grilled Chicken Salads