Greek Chicken Spinach Salad
Clean, refreshing Greek Spinach Salad with herby baked chicken and Greek vinaigrette
Servings: 4 people
Calories: 348kcal
Ingredients
Greek Vinaigrette:
- 1/2 cup avocado oil or olive oil
- 1/4 cup cider vinegar
- 2 Tbsp lemon juice
- 1 clove garlic minced
- 1 Tbsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp dried marjoram or sage or thyme
- 1/2 tsp sea salt
Baked Chicken:
- 1 lb boneless skinless chicken breasts
- 2 Tbsp avocado oil or olive oil
- 2 Tbsp fresh lemon juice
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1/2 tsp sea salt
Spinach Salad:
- 5 ounces baby spinach
- 1/3 cup red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cucumber thinly sliced
- 1 avocado sliced
- 1/4 cup pine nuts toasted
Instructions
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.
Bake the Chicken:
- 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.
- When you're ready to bake the chicken, 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.
- Chop the chicken into cubes (Note: you can refrigerate the chicken prior to chopping if you prefer chilled chicken in your salad).
Nutrition
Serving: 1of 4 | Calories: 348kcal | Carbohydrates: 4g | Protein: 24g | Fat: 26g | Fiber: 3g | Sugar: 1g