Greek Chicken Spinach Salad

This bright, herb-forward Greek Chicken Spinach Salad is a weeknight hero and a weekend showstopper. Crisp baby spinach forms the bed, topped with juicy roasted chicken, crunchy pine nuts, creamy feta, sliced avocado, and a vivid lemony-oregano dressing. The flavors are Mediterranean-inspired with a welcoming balance of tang, herby warmth, and a touch of toasty richness from the pine nuts. It’s perfect for meal prep, a light dinner, or a centerpiece salad for guests.

Why you’ll love this salad

• Fast to put together: a simple pan-roast for the chicken and a quick whisked dressing.
• Textural contrasts everywhere: tender spinach, crisp cucumber and red onion, creamy avocado, and crunchy pine nuts.
• Herb-forward but uncomplicated: dried oregano, basil, parsley, and rosemary give a layered Mediterranean aroma.
• 4 servings; great for lunches or a main-plate salad at dinner.

Ingredients

Dressing

• 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

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

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
• 1/2 cup feta cheese crumbles or block feta, chopped

Make-ahead and swaps

You can marinate the chicken in the lemon-herb mixture for up to 24 hours for deeper flavor, or cook the chicken ahead and refrigerate for up to 3 days. If you prefer, swap pine nuts for toasted almonds or walnuts. The dressing keeps in the refrigerator for up to 5 days—shake well before using.

Equipment

• Large mixing bowl
• Whisk or fork
• Large skillet or nonstick pan
• Cutting board and sharp knife
• Small bowl for dressing or jar with lid
• Toaster or small pan to toast pine nuts

Step-by-step directions

Follow these clear steps to build the salad. The order keeps the chicken cooking while you prepare the dressing and vegetables so everything comes together hot and fresh.

1. Make the dressing: In a small bowl or jar, combine 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, and 1/2 tsp sea salt. Whisk or shake until emulsified. Taste and adjust salt or lemon if desired. Set aside at room temperature while you prepare the rest.
2. Prep the chicken: Pat 1 lb boneless skinless chicken breasts dry with paper towels. Place them on a cutting board and, if the breasts are very thick, butterfly or lightly pound them to an even thickness for uniform cooking.
3. Season the chicken: In a small bowl, mix 2 Tbsp avocado oil or olive oil with 2 Tbsp fresh lemon juice, 2 tsp dried oregano, 2 tsp dried basil, 2 tsp dried parsley, 1 tsp dried rosemary, and 1/2 tsp sea salt. Brush or rub this mixture evenly over both sides of the chicken breasts so they are well coated.
4. Cook the chicken: Heat a large skillet over medium-high heat. When the pan is hot, add the seasoned chicken breasts. Cook for about 5–7 minutes per side, depending on thickness, until golden brown outside and the internal temperature reaches 165°F (74°C). Remove the chicken to a cutting board and let rest for 5 minutes before slicing. Resting keeps the meat juicy.
5. Toast the pine nuts: While the chicken rests, place 1/4 cup pine nuts in a small dry skillet over medium heat. Stir or toss frequently for 2–4 minutes until they are fragrant and lightly golden. Transfer to a plate to cool so they don’t continue to brown in the hot pan.
6. Assemble the salad base: On a large platter or in a big bowl, arrange 5 ounces baby spinach. Scatter 1/3 cup thinly sliced red onion, 1 cup halved cherry tomatoes, and 1/2 cucumber thinly sliced over the spinach.
7. Add avocado and feta: Slice 1 avocado and arrange the slices on top of the salad. Sprinkle 1/2 cup feta cheese crumbles or chopped block feta evenly across the greens.
8. Slice the chicken: Slice the rested chicken breasts into 1/4- to 1/2-inch strips. Arrange the sliced chicken over the salad in an even layer so each serving gets a portion of protein.
9. Finish with pine nuts and dressing: Scatter the toasted pine nuts across the salad. Drizzle the prepared dressing over the salad to your taste—start with about half and add more if you like it more saucy. Gently toss or leave arranged and serve with the dressing on the side.
10. Serve: Divide into 4 portions and enjoy immediately while the chicken is still warm. Leftovers will keep in the refrigerator for up to 2 days—store dressing separately to prevent the greens from wilting.

Troubleshooting and tips

• If your chicken browns too fast before cooking through, lower the heat and cover the pan for a couple of minutes to finish cooking gently.
• For extra brightness, zest a lemon into the dressing or over the finished salad.
• To make this gluten-free and protein-packed, serve with a side of cooked quinoa or farro if desired.
• Don’t skip resting the chicken—the juices redistribute and keep the meat tender.
• If you prefer cold chicken, cool the cooked chicken on a rack and refrigerate briefly before slicing and adding to the salad.

Nutritional notes

This salad provides a good balance of protein, healthy fats from the avocado and oil, and fiber from the spinach and vegetables. Feta adds a salty, tangy finish and contributes calcium and protein. Pine nuts bring vitamin E and a buttery crunch. Adjust portion sizes and dressing quantity to suit your dietary needs.

Serving suggestions

• Serve with warm pita bread or crisp crostini if you want a heartier meal.
• Add a spoonful of olives for a brinier touch.
• For a heartier grain bowl, layer this salad over cooked bulgur, barley, or farro.

Final notes

This Greek Chicken Spinach Salad is flexible and forgiving: swap fresh herbs for the dried ones listed if you have them, double the dressing for meal prep, or make it vegetarian by replacing the chicken with roasted chickpeas or marinated tofu. The result is a flavorful, satisfying bowl that’s as beautiful as it is delicious.

Enjoy this vibrant salad warm or at room temperature—the lemon-herb dressing and Mediterranean spices make it an effortless favorite any time of year.