Greek Chicken Spinach Salad

Herby Greek Chicken Salad with baked chicken, spinach, avocado, red onion, pine nuts, and an amazing Greek salad dressing.

what our readers think

"This was a perfect and simple Whole30 lunch!!! Pine nuts were the perfect crunch to add."

INGREDIENTS

Greek Vinaigrette: – avocado oil – cider vinegar – lemon juice

1

Make the Dressing

Add all ingredients to a small blender and blend until well-combined and creamy. Use immediately or store in a sealed jar in the refrigerator for up to 2 weeks.

2

Place chicken in a sealable bag or container along with oil, lemon juice, herbs, and sea salt.

Bake the Chicken

3

Seal the bag and move everything around until well-coated. Marinate 15 minutes or up to 8 hours.

4

When you're ready to bake the chicken, preheat the oven to 350 degrees F and place chicken in a casserole dish.

5

Bake on the center rack of the preheated oven 25 to 30 minutes, or until chicken is cooked through.

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