Nicknamed my POWER SALAD, this Spinach Salad with Chicken, Avocado and Goat Cheese is pretty much the best salad ever! Watch the video showing you how to make it this recipe, then scroll to the bottom of this post to print out the recipe so you can make it at home.
Oh, if I were a single girl, I’d eat salad every night for dinner. That’s how much I love the stuff. I’d eat mixed greens with berries and chicken. I’d eat arugula topped with salmon and drizzled with fresh lemon juice and olive oil. I’d eat crunchy romaine with roasted tomatoes, bacon and a generous dose of blue cheese dressing. And I’d eat a ton of spinach salads like this Spinach Salad with Chicken, Avocado and Goat Cheese.
I gave up my single life (and eating salads for dinner) 17 years ago. It’s pretty rare that I can actually get away with serving salad for dinner these days. Instead, my family wants their version of dinner, which means a plateful of three things: a meat, a starch and a vegetable (or a big bowl of pasta).
Having somewhat of a rebellious nature, I decided to go for it with this salad. I fed my family SALAD for dinner. I started with spinach… sliced it into slivers.
…and then I added tomatoes and corn…
…and plenty of avocado and chopped, cooked chicken…
….and goat cheese and toasted pine nuts.
I drizzled a simple and tangy Dijon vinaigrette on top…
…and then I plated this Spinach Salad with Chicken, Avocado and Goat Cheese as dinner for my family. No meat/vegetable/starch meal for them on this night- just SALAD for dinner.
And guess what? They loved it 🙂
Here are a few more spinach salad recipes you might enjoy:
Spinach Salad with Chicken, Avocado and Goat Cheese
Ingredients
SALAD:
- 8 cups chopped fresh spinach
- 1½ cups chopped cooked chicken
- 1 cup halved cherry or pear tomatoes
- ½ cup corn (canned, frozen or fresh off the cob)
- 1 large avocado, sliced
- ⅓ cup crumbled goat or feta cheese
- ¼ cup toasted pine nuts
DRESSING:
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- salt and freshly ground black pepper, to taste
Instructions
- Place spinach in a large salad bowl. Add remaining salad ingredients.
- In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For the corn cut off the cob – eat raw or cooked first? I always grill before cutting off the cob but curious to know if I can just eat raw and it will be just as yummy? Looks so delicious! Thanks…
Ginny
You can do either- I actually really like it cut raw from the cob myself!
This was excellent.
I made this tonight -YUM! I left out the corn, I wanted to substitute black beans but I didn’t have any, but I will make sure I have some on hand next time!
Made this tonight and it was delicious!
My 11 year old SON came home from his friend’s house begging for me to get this recipe immediately! His friend’s mom made it for dinner and he loved it. Can’t wait to give it a try.
Absolutely one of the best salads that I have ever had! Thank you!
I’m making this tonight. Adding asparagus, quinoa and maybe hard boiled eggs just because. Can’t wait… looks so yummy!!!
Wow! That salad is on my “summer to make” list. I’m right there with ya. If I were a single gal I’d be eating big salads for dinner every night. There are so many great flavors in a good salad!
This looks delicious! I am hosting a girls’ night at my house and want to make this. There will be about 9 girls including myself. Should I double or triple the recipe? Thanks!
I think doubling would be fine as long as you are serving other things with the salad. You can always toss in some extra greens.
How long does the vinaigrette last for? I’d love to be able to make some decent sized batches. I had this salad last night (had to substitute the white wine vinegar for seasoned rice vinegar, SO GOOD) I’m thinking of making this salad a weekly thing 🙂
I think the vinaigrette would be good for a couple of weeks. Just shake it up before serving. There really isn’t anything in there that would go bad, right?