Delicious Chicken and Spinach Salad Recipe – A healthy and flavorful salad packed with fresh spinach, tender chicken, crispy bacon, and creamy spinach dressing. Perfect for meal prep, quick weeknight dinners, or as a satisfying lunch. This easy-to-make recipe combines protein-rich chicken, nutritious greens, and crunchy croutons, topped with a homemade spinach and mayo dressing. Fresh and customizable, it’s an ideal choice for those seeking a low-carb, keto-friendly option or simply a wholesome meal. Try this tasty chicken salad for a quick, delicious, and nutritious dish the whole family will love!

Ingredients
- 6 oz bag of fresh spinach
- 1 Tbsp lemon juice
- 3 Tbsp mayonnaise
- 2 chicken breasts
- 10 oz (1 1/2 cups) baby tomatoes, halved or quartered
- 6 strips bacon, cooked and crumbled
- 1 to 1 1/2 cups croutons
- 2 Tbsp green onion or chives, finely chopped
- Salt and pepper, to season the chicken
Instructions
- Prepare the Dressing:
- Use a food processor to finely mince the spinach.
- Add mayonnaise and lemon juice to the spinach and process until smooth and creamy. Set aside.
- Cook the Chicken:
- Season chicken breasts with salt and pepper.
- Heat a skillet over medium heat and sauté the chicken until fully cooked, about 4-5 minutes per side, or until the internal temperature reaches 165°F.
- Let the chicken cool to room temperature, then dice into 1/2-inch chunks.
- Cook the Bacon:
- In the same skillet (or a clean one), sauté the bacon strips until crispy.
- Remove and drain on paper towels. Once cooled, crumble into small pieces.
- Prepare the Vegetables:
- Halve or quarter the baby tomatoes, depending on their size.
- Finely chop the green onions or chives.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked chicken, bacon, tomatoes, croutons, and chopped green onions.
- Add the creamy spinach dressing and toss until all ingredients are evenly coated.
- Serve immediately and enjoy!
Tips
- Prep Ahead: You can cook the chicken and bacon in advance and store them in the refrigerator until ready to use.
- Crunchy Croutons: For extra crunch, lightly toast the croutons in a dry skillet before adding them to the salad.
- Freshness Tip: Add the dressing just before serving to keep the croutons from getting soggy.
Variations and Substitutions
- Protein Swap: Replace chicken with grilled shrimp, steak strips, or hard-boiled eggs.
- Dressing Options: Substitute the spinach dressing with a classic Caesar, ranch, or honey mustard dressing.
- Vegetables: Add sliced cucumbers, shredded carrots, or red onion for extra flavor and texture.
- Low-Carb Option: Skip the croutons and use crispy bacon as your source of crunch.
FAQs
Q: Can I use pre-cooked chicken?
A: Absolutely! Rotisserie chicken or any pre-cooked chicken breast works perfectly for this recipe.
Q: How long can I store leftovers?
A: The salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 1 day (without dressing).
Q: Can I make the dressing ahead of time?
A: Yes, the spinach dressing can be made 1-2 days ahead and stored in the refrigerator in a sealed container.
Serving Suggestions
- Serve with a side of warm garlic bread or a light soup like tomato basil.
- Pair with a crisp white wine, such as Sauvignon Blanc, for an elevated dining experience.
- This salad makes a great main course, but it can also be served as a side dish for grilled meats or fish.
Why You’ll Love This Recipe
- Quick and Easy: A simple recipe that comes together in under 30 minutes.
- Flavorful and Filling: A perfect balance of creamy, savory, and crunchy textures.
- Nutritious: Packed with protein, fresh spinach, and wholesome ingredients.
- Customizable: Easy to adapt with your favorite add-ins or substitutions.
Enjoy this vibrant, protein-packed Chicken and Spinach Salad that’s perfect for any occasion!
Chicken and Spinach Salad Recipe
6
servings20
minutes10
minutesIngredients
6 oz bag of fresh spinach
1 Tbsp lemon juice
3 Tbsp mayonnaise
2 chicken breasts
10 oz (1 1/2 cups) baby tomatoes, halved or quartered
6 strips bacon, cooked and crumbled
1 to 1 1/2 cups croutons
2 Tbsp green onion or chives, finely chopped
Salt and pepper, to season the chicken
Directions
- Prepare the Dressing:
- Use a food processor to finely mince the spinach.
- Add mayonnaise and lemon juice to the spinach and process until smooth and creamy. Set aside.
- Cook the Chicken:
- Season chicken breasts with salt and pepper.
- Heat a skillet over medium heat and sauté the chicken until fully cooked, about 4-5 minutes per side, or until the internal temperature reaches 165°F.
- Let the chicken cool to room temperature, then dice into 1/2-inch chunks.
- Cook the Bacon:
- In the same skillet (or a clean one), sauté the bacon strips until crispy.
- Remove and drain on paper towels. Once cooled, crumble into small pieces.
- Prepare the Vegetables:
- Halve or quarter the baby tomatoes, depending on their size.
- Finely chop the green onions or chives.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked chicken, bacon, tomatoes, croutons, and chopped green onions.
- Add the creamy spinach dressing and toss until all ingredients are evenly coated.
- Serve immediately and enjoy!
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