Spinach Salad with Chicken, Avocado and Goat Cheese

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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.

Spinach Salad with Chicken, Avocado and Goat Cheese

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).

How to Make Spinach Salad with Chicken, Avocado and Goat Cheese

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.

How to Make Spinach Salad with Chicken, Avocado and Goat Cheese

…and then I added tomatoes and corn…

How to Make Spinach Salad with Chicken, Avocado and Goat Cheese

…and plenty of avocado and chopped, cooked chicken…

Spinach Salad with Chicken, Avocado and Goat Cheese

….and goat cheese and toasted pine nuts.

Spinach Salad with Chicken, Avocado and Goat Cheese

I drizzled a simple and tangy Dijon vinaigrette on top…

Spinach Salad with Chicken, Avocado and Goat Cheese

…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:

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Spinach Salad with Chicken, Avocado and Goat Cheese

This is a big time favorite salad recipe!
Prep Time 20 minutes
Servings 4 servings
Calories 362kcal
Course Salad
Cuisine American
Keyword power salad, spinach salad with chicken, spinach salad with chicken, avocado and goat cheese

Ingredients

SALAD:

  • 8 cups chopped spinach
  • cups cooked, chopped chicken
  • 1 cup halved cherry or pear tomatoes
  • 1/2 cup corn (canned, frozen or fresh off the cob)
  • 1 large avocado, sliced
  • 1/3 cup crumbled goat or feta cheese
  • 1/4 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).

Video

Nutrition

Serving: 1serving | Calories: 362kcal | Carbohydrates: 13g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 277mg | Potassium: 886mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5985IU | Vitamin C: 31.4mg | Calcium: 139mg | Iron: 3.4mg
More Chicken Salad Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Denise Christensen wrote:

    I made it tonight and it was fab. I’m visiting my mom in AZ and I am loathe to turn the oven on. The pine nuts were so yummy in it. I used cooked chicken strips so toasting the pine nuts were the only heat added to the kitchen. I bet it would be good with grilled shrimp.

  • Dan wrote:

    This is pretty much my wife’s dream salad – she’d eat it every night too! Can’t wait to try it!

  • dc wrote:

    Looks yummy….the folks in my house would eat the chicken and goat cheese out of it and head for the fridge for something else. *sigh*

  • Laura Thomas wrote:

    Can I just say how utterly DIVINE this salad is? I made it last night with chicken, got a little obsessed and made it again tonight with turkey bacon… it’s my new favourite! I love everything about it- the perfect blend of ingredients and the tangy dressing simply hits the spot for me. In fact, I would like to feature it on my blog (I will be sure to direct my readers back to your link, as requested) so that I can share the salad love. Thanks, Lori!

    • Lori Lange wrote:

      Thanks so much- it’s our favorite!

  • shirley wrote:

    Excellent! Not a salad fan but this is great…..thanks

  • Lisa Cornely wrote:

    This is my new favorite salad. It was amazing with all of the different textures amd flavors. Seriously everything I want from a salad and the dressing was perfect. Thanks so much Lori.

    • Lori Lange wrote:

      I’m so glad you like it so much!

  • Aubrey wrote:

    This salad was delish! Posting on my blog later this week with a link to your recipe. Thanks for posting!

    • Lori Lange wrote:

      Glad you enjoyed! Please post a link to my recipe, rather than reprinting the recipe on your blog. Thank you!

  • Frauke wrote:

    We tried this salad today. It is delicious even my youngest son (16month) liked it.
    We used red and yellow tomatoes instead of corn.
    Since there is no way to get fresh spinach at the moment ( in Germany) we used corn salat. It was sooooo great!

  • Nadzeya wrote:

    This salad was a success!!! Thanks!

  • The Nested Turtle wrote:

    I’m going to have to pin this one! I get bored with salads but this one looks great! I love anything with goat cheese and avocado!

  • Shari Eckstrom wrote:

    Your salad looks delicious. Great job on the Pictures too. Going to definitely try this salad.

  • Thanos wrote:

    Hello everyone! This looks delicious cant wait to try!
    Just a question if anyone knows…

    How long can the cooked chicken be preserved in the fridge?

    I am planning to prepare a big bowl of this salad on a Sunday and I want to know for how many days I can keep it in the fridge and take small portions of it at work for lunch.

    Thank you so much for this!

    • Lori Lange wrote:

      I would prep and chop everything and keep it all separate. Assemble each day that you want to bring in the salad for lunch (the chicken will stay good for several days). Don’t chop the avocado ahead of time or it will brown on you.

  • Taste My Plate wrote:

    I love this salad! found it on Pinterest. I made this salad 3 weeks in a row, and changed it up a bit here and there. One day I didn’t have enough to make a meal out of it so i tossed it with some cold pasta.
    I love how versatile this salad is. Soooo good 🙂
    Thanks heaps!
    Sarah

  • Elaine wrote:

    This looks wonderful! Thanks for sharing.

  • Tricia wrote:

    I made this salad for a family get together…minus the chicken and corn….it was a huge hit! I can’t wait to add the other ingredients and try it as a main course…tonight!

  • Pam wrote:

    My daughter made this for me on Mother’s Day and it is beyond delicious!!! It was good, maybe better the next day. It may come as a regular in our dinner rotation, especially for summer.

    Thanks for a great recipe!

  • Beth Dunkin wrote:

    Love cutting spinach. Made at least 8 side salads. I would add more corn next time

  • Thelma Smith wrote:

    That looks like good healthy meal and I plan to copy it

    I am doing the Sherry Brescia “Great Taste No Pain” meal plan and she tells us that startches and meats should NEVER be eaten together…and I have not had heart burn since doing this

  • dnieves wrote:

    This is the best salad I have ever made. I just made this for my husband and I to have for lunch and he also loved it. I had never tried pine nuts before and I loved them. I can’t wait to make this for my sisters when they come to visit. Thank you for sharing the recipe!

  • Yolanda Crisostomo wrote:

    YUMMY! I’m definitely going to make this! We’ve started to grow our own vegetables too so making salads won’t be so expensive! 🙂 ~Yolanda~