Herby Greek Chicken Salad with baked chicken, spinach, avocado, red onion, pine nuts, and an amazing Greek salad dressing. This fresh and flavorful dinner salad recipe is a filling, clean meal worthy of putting on repeat!

Herby Greek Spinach Salad in a large bowl with a sliced open avocado, dried herbs, and a napkin to the side.

The good news is, this spinach salad is cool, crisp and refreshing on a hot summer’s day (not to mention super nutritious and filling!).

The bad news is…we must cook chicken. From a scientific standpoint, this does require heat.

I don’t make up the rules. Nor do I often follow them.

But the good news is (part two), the chicken is crazy tender and lovely, and can just as easily be grilled or baked…pick your passion!

AND the good news is (part three) this salad is CRAZY herby and will take you away on a mental vacation to the beautiful Mediterranean.

At first glance, this recipe appears to call for eleventy billion ingredients; however, you’ll notice many of them are herbs or spices for the salad dressing and the chicken marinade, many of which cross-over to both the dressing and the marinade.

AND most of which you likely already have in your spice collection!

Ingredients for Greek Chicken Spinach Salad

Avocado Oil: My favorite oil for nearly any recipe. It’s high in healthy fats and has a delicately creamy flavor profile. Use olive oil instead if you like! We’ll use this for both the dressing and the chicken.

Apple Cider Vinegar: The base for our vinaigrette dressing. I’ve used cider vinegar for its slightly sweet, fruity undertone that balances out the lemon and red onion in our chicken salad.

Lemon Juice: Adds a citrusy zing to our Greek dressing.

Fresh Garlic: Tangy raw garlic balances like a dream with the herb mix, and it’s an essential part of any classic Greek salad dressing.

Oregano, Ground Cumin, Dried Marjoram: The spice mixture that makes the dressing warm and herby.

Sea Salt: Just a little, to taste.

Chicken Breasts: Boneless, skinless chicken breasts are the star of this Greek chicken spinach salad. Let the meat rest after cooking so all that moisture is absorbed and the chicken stays deliciously tender.

Basil, Parsley and Rosemary: We’ll use these three classic herbs, along with oregano, to coat the chicken. As it bakes, they form a wonderfully herbaceous, aromatic crust that brings a savory intensity to our dish.

Baby Spinach: It’s high in iron and full of flavor! Baby spinach is an absolute winner in a salad!

Red Onion: Adds a hit of acidity and a pleasing crunch to our chicken spinach salad.

Cherry Tomatoes: Juicy cherry tomatoes provide a flavor and texture contrast to the cucumber and red onion.

Cucumber: Perfect for adding bulk to a salad without disrupting the flavor balance too much.

Avocado: Creamy avocado is such an underrated salad ingredient. The soft flesh absorbs the dressing incredibly well, and the squishy texture pairs nicely with the crunchier veggies.

Pine Nuts: Toast some pine nuts in a pan and throw them into your Greek chicken spinach salad for a nutty, earthy punch.

Recipe Customizations

Remove the tomatoes and pine nuts to make this an AIP-friendly spinach salad!
If you’re on a low-FODMAP diet, omit the red onion from the salad and the garlic from the dressing.
Beef up this chicken salad with kalamata olives and/or sun-dried tomatoes if you fancy!
Add some carbs and resistant starch with some brown or white rice.
Grill the chicken instead of baking it for a different texture!

Large bowl of Greek spinach salad with chicken and fresh vegetables.

Here’s how this plays out in detail:

How to Make Greek Chicken Salad:

Begin by preparing the Greek salad dressing. To do so, 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.

Finished Italian dressing in a blender, all blended up in a small blender with measuring spoons to the side.

Place chicken in a sealable bag or container along with oil, lemon juice, herbs, and sea salt. Seal the bag and move everything around until well-coated. Marinate 15 minutes or up to 8 hours.

Ingredients for lemon garlic chicken in a zip lock bag

Preheat the oven to 350 degrees F and place chicken in a casserole dish.

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

Transfer chicken to a cutting board and allow it to rest 10 minutes before slicing. This allows the juices to distribute throughout the meat, yielding the most tender result.

Note: you can also grill the chicken breasts if you prefer.

Chop the chicken into cubes. If you’re making the chicken in advance, I recommend refrigerating the chicken prior to chopping it. This way, your chicken stays nice and moist and tender AND you end up with a completely chilled salad. salad).

Divide the spinach, cherry tomatoes, red onion, cucumber, avocado, and pine nuts among 4 large salad bowls. Top with herby roast chicken and Greek salad dressing. Enjoy!

As an alternative, you can add all of the salad ingredients to a large mixing bowl and drizzle in the dressing to toss it before serving.

Herby Greek Spinach Salad in a large bowl with fresh avocado and dried herbs to the side.

Recipe Tips:

To save on prep time, you can make the Greek dressing up to two weeks before! Just seal it in an airtight container and leave it in the fridge until you’re ready to enjoy this Greek chicken spinach salad.
If you like a strong flavor on your chicken, marinate it for longer – say, 6 to 8 hours. If you prefer a milder, gentler taste, 15 to 30 minutes is more than enough.
Use a meat thermometer to check that your chicken is fully cooked! Pull it from the oven once the chicken reaches 165 degrees Fahrenheit. Then, allow it to rest for 10 minutes before slicing.

More Healthy Filling Salad Recipes:

Herby chicken for life!