I still remember the first time I threw together a chicken and spinach salad with balsamic dressing – it was one of those chaotic weeknights where dinner needed to happen fast. But wow, that magical combination of tender chicken, crisp spinach and tangy-sweet dressing completely won me over! This has become my go-to when I need something fresh, healthy and satisfying in under 30 minutes. It’s the perfect lunch to pack for work or a light dinner that won’t leave you sluggish. That balsamic glaze clinging to every leaf? Absolute perfection.
Why You’ll Love This Chicken and Spinach Salad with Balsamic
Let me count the ways I adore this salad – and why you will too! Every bite is like sunshine on your plate. Here’s what makes it so special:
- Dinner in a flash: From fridge to table in 25 minutes flat – perfect for those « what’s for dinner? » panic moments
- Healthy hug: Packed with protein from the chicken and all those glorious spinach nutrients – you’ll feel good eating this
- Flavor fireworks: That balsamic dressing? Sweet, tangy magic that makes the spinach sing and the chicken shine
- Weeknight lifesaver: Uses basic ingredients you probably already have – no fancy shopping trips needed!
Honestly, this salad checks all my boxes. It’s the kind of meal that makes healthy eating feel like a treat, not a chore. My kids even ask for seconds – that’s the power of good balsamic dressing!
Ingredients for Chicken and Spinach Salad with Balsamic
Okay, let’s talk ingredients – and trust me, you’ll love how simple this is! I’ve broken everything down so you can see exactly what goes into making this salad sing. The best part? You likely have most of these in your kitchen already. Here’s what you’ll need:
For the Salad
- 2 cups fresh spinach – go for the crisp, dark green leaves, not those sad wilted ones at the bottom of the bag
- 1 chicken breast, cooked and sliced – I like mine grilled with just salt and pepper, but leftover rotisserie chicken works great too
- 1/4 cup red onion, thinly sliced – soak them in cold water for 5 minutes if you want to tame the bite
For the Dressing
- 2 tbsp balsamic vinegar – splurge on the good stuff if you can, it makes all the difference
- 1 tbsp olive oil – extra virgin, please! None of that « vegetable oil » nonsense
- 1/2 tsp honey – just enough to balance the tang without making it too sweet
- 1/4 tsp salt – I use kosher salt because it dissolves beautifully
- 1/4 tsp black pepper – freshly cracked is always best
See? Nothing fancy, just real ingredients that work together perfectly. Now let’s make some magic happen!
How to Make Chicken and Spinach Salad with Balsamic
Alright, let’s get to the fun part – making this gorgeous salad come together! I promise it’s so easy you’ll wonder why you don’t make it every day. Here’s exactly how I do it, with all my little tricks for maximum flavor:
- Prep your greens: First things first – give that spinach some love. I like to rinse it (even if it says « pre-washed ») and spin it dry in my salad spinner. Nothing worse than watery dressing! Tear any huge leaves into bite-sized pieces if needed.
- Slice with care: If you’re using raw chicken breast, now’s the time to cook it. I season mine simply with salt and pepper, then grill or pan-sear until just cooked through – about 6 minutes per side. Let it rest for 5 minutes before slicing against the grain into perfect, juicy strips.
- Whisk magic: Grab a small bowl for the dressing. Whisk together the balsamic vinegar, olive oil, honey, salt and pepper until it’s completely smooth and slightly thickened. Taste it! This is your moment to adjust – need more tang? Add a splash more vinegar. Too sharp? A tiny bit more honey.
- Assemble with joy: In your prettiest salad bowl (we eat with our eyes first!), combine the spinach, chicken slices, and red onion. Now here’s my secret – drizzle about half the dressing over everything and toss gently with your hands or salad tongs. This lets the flavors start mingling before the final flourish.
- Final touches: Right before serving, add the remaining dressing and give one more gentle toss. The spinach should glisten but not drown – you can always serve extra dressing on the side for those who want more.
And that’s it! Serve immediately while everything’s fresh and vibrant. The whole process takes less time than deciding what to order for delivery – and tastes about a million times better. Enjoy every crisp, tangy, satisfying bite!
Tips for the Best Chicken and Spinach Salad with Balsamic
After making this salad more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time. These are my can’t-live-without tips that take this simple salad from good to « oh my gosh, what’s in this?! » delicious:
- Spinach selection is everything: Crunchy, dark green leaves make all the difference – avoid any that are yellowing or soggy. Pro tip? Store spinach with a paper towel in the bag to absorb excess moisture and prevent wilting.
- Dress like a pro: That balsamic mixture? Start with 1/2 tsp honey and taste before adding more – you want balance, not sweetness overload. I always whisk mine in a small jar so I can shake it again right before drizzling.
- Chicken secrets: Cooked chicken breast can dry out fast – I pull mine off the heat at 160°F (it’ll carry over to 165°F as it rests). For maximum juiciness, slice it just before serving rather than letting it sit pre-cut.
- Bonus toppings: While delicious as-is, I often toss in a handful of cherry tomatoes for color and freshness, or some crumbled feta when I’m feeling fancy. Toasted nuts add great crunch too!
Remember – the best salads are about balance and freshness. Trust your taste buds, have fun with it, and don’t be afraid to tweak the recipe to make it your own. That’s how all the best kitchen creations happen!
Variations for Chicken and Spinach Salad with Balsamic
One of my favorite things about this salad is how easily you can mix it up! Here are some delicious twists I’ve tried when I’m feeling adventurous (or just cleaning out the fridge):
- Cheese please: Crumble in some tangy feta or creamy goat cheese – the salty bite pairs perfectly with sweet balsamic
- Onion upgrade: Swap red onion for milder shallots or quick-pickled onions when you want less bite
- Protein swap: Grilled shrimp or even chickpeas make fantastic vegetarian alternatives to chicken
The possibilities are endless – that’s the beauty of a great salad base! Have fun playing with different combinations.
Serving Suggestions for Chicken and Spinach Salad with Balsamic
This salad is pretty much perfect on its own, but if you’re looking to round out the meal, here’s what I love pairing it with:
- Warm crusty bread – nothing beats tearing off a chunk to sop up that extra balsamic dressing at the bottom of the bowl
- Simple roasted potatoes – toss some baby potatoes with olive oil and rosemary while the chicken cooks
Sometimes I’ll even serve it with a light tomato soup for that classic soup-and-salad combo. Whatever you choose, keep it easy – this meal is all about simplicity and fresh flavors!
Nutritional Information for Chicken and Spinach Salad with Balsamic
Let’s talk numbers – because knowing what’s fueling your body makes this salad taste even better! Here’s the nutritional breakdown per serving (and trust me, you’ll want the whole bowl to yourself):
- Calories: About 250 – light but satisfying
- Protein: 25g from that gorgeous chicken – keeps you full for hours
- Carbs: 12g (mostly from the honey and veggies – nothing to worry about!)
- Fat: 10g of the good kind from olive oil and chicken
Of course, these numbers can change based on your exact ingredients – more chicken? More protein! Extra dressing? Maybe a few more calories. But honestly, with all those fresh greens and lean protein, this is one meal you can feel great about enjoying anytime.
FAQs About Chicken and Spinach Salad with Balsamic
I get asked about this salad all the time – it’s one of those recipes that makes people curious! Here are the questions I hear most often, with all my tried-and-true answers so you can make it perfectly every time.
Can I use a different vinegar if I don’t have balsamic?
You can, but oh, you’ll miss that rich balsamic flavor! In a pinch, red wine vinegar works – just add an extra teaspoon of honey to balance the sharpness. White balsamic is lovely if you have it. But if you’re making a special trip to the store? The deep, syrupy quality of real balsamic makes this salad shine.
How long does this salad keep after making it?
Honestly? It’s best eaten fresh – the spinach wilts quickly once dressed. If you must store it, keep undressed ingredients separate in the fridge for up to 3 days. The dressing stays good in a jar for about a week. My trick? I’ll prep all the components on Sunday, then throw it together each day at lunch for crisp perfection.
Is there a way to make this salad ahead for meal prep?
Absolutely! Cook and slice your chicken, store dressing separately, and pack your dry spinach in containers with paper towels to absorb moisture. At work, I’ll shake up the dressing in a small jar and toss everything together last minute. Perfect fresh salad with zero morning stress!
What’s the best way to cook the chicken for this salad?
For maximum flavor, I swear by grilling or pan-searing with just salt and pepper. Leftover rotisserie chicken works great too – just remove the skin. Avoid boiling or poaching; you want that caramelized exterior for extra texture and flavor. And always let it rest before slicing – keeps all those juices in the meat, not on your cutting board!
Can I add other vegetables to this salad?
Please do! I love tossing in cherry tomatoes, sliced cucumbers, or avocado when I have them. Just keep the pieces bite-sized so everything gets coated in that amazing dressing. My summer version has fresh peaches – sounds weird but trust me, the sweet-tangy combo is incredible!
Chicken and Spinach Salad with Balsamic
Ingrédients
Equipment
Method
- In a large bowl, combine spinach, sliced chicken, and red onion.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately.