This Grilled Chicken Sun Dried Tomato and Avocado Spinach Salad is jam packed with flavor and nutritious ingredients and it’s perfect for a weeknight dinner! The bright flavors in this chicken salad and will leave you craving it time and time again.
It’s layered with plenty of fresh baby spinach, lean grilled chicken breasts, creamy avocados, rich sun dried tomatoes, salty feta, crunchy pine nuts and it’s finished with a tangy lemon herb dressing.
After one bite I realized it’s been too long since I’ve made a grilled chicken salad.
Grilled chicken salads are the best – especially when there are avocado included!
I also like to pound to an even thickness and season with a little garlic powder and of course salt and pepper. Oh and brush with a tiny bit of oil before adding your seasonings.
Then cook on a 425 – 450 degree preheated grill about 4 minutes per side for 8 oz. breasts (or until 165 in center).
Also you may notice it’s not much dressing for 4 servings, the first time I made it with more dressing but found it to overwhelmingly oily between the dressing, oily tomatoes and avocado.
So the next time around I cut back and I think the amounts listed for the dressing are just enough.
Hope you enjoy!
This is such a flavorful and satisfying salad! It's layered with so much goodness and the way the flavors compliment each other here is spot on delicious! A recipe you'll want to use again and again.
6 oz. baby spinach
1 lb. boneless skinless chicken breasts, grilled and cut into strips or cubes
1 large avocado, sliced or cubed
1/3 cup (heaping) drained sun dried tomatoes in oil, finely chopped
3/4 cup feta cheese, crumbled
1/4 cup pine nuts
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 1/2 Tbsp finely minced fresh parsley
1 garlic clove, minced
1 tsp dried basil
1/4 tsp dried oregano
1/2 tsp honey
1/2 tsp dijon mustard
Salt and freshly ground black pepper
For the dressing, in a mixing bowl whisk together all dressing ingredients and season with salt and pepper to taste.
Divide spinach among 4 plates. Top with chicken, avocado, tomatoes, feta and nuts.
Stir dressing and pour evenly over each serving. Serve immediately.