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Greek Chicken Spinach Salad

A bright Greek-inspired spinach salad topped with herbed roasted chicken, creamy avocado, toasted pine nuts, and feta.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1/2 cup avocado oil or olive oil (for dressing)
  • 1/4 cup cider vinegar
  • 2 Tbsp lemon juice (for dressing)
  • 1 clove garlic minced
  • 1 Tbsp dried oregano (for dressing)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried marjoram or sage or thyme
  • 1/2 tsp sea salt (for dressing)
  • 1 lb boneless skinless chicken breasts
  • 2 Tbsp avocado oil or olive oil (for marinade)
  • 2 Tbsp fresh lemon juice (for marinade)
  • 2 tsp dried oregano (for marinade)
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt (for marinade)
  • 5 ounces baby spinach
  • 1/3 cup red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber thinly sliced
  • 1 avocado sliced
  • 1/4 cup pine nuts toasted
  • 1/2 cup feta cheese crumbled or chopped from block

Instructions

  • Make the dressing: combine 1/2 cup avocado or olive oil, 1/4 cup cider vinegar, 2 Tbsp lemon juice, minced garlic, 1 Tbsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp dried marjoram (or sage or thyme), and 1/2 tsp sea salt in a small blender and blend until smooth and creamy.
  • Marinate the chicken: place chicken breasts in a sealable bag or container with 2 Tbsp oil, 2 Tbsp lemon juice, 2 tsp dried oregano, 2 tsp dried basil, 2 tsp dried parsley, 1 tsp dried rosemary, and 1/2 tsp sea salt; seal and toss to coat. Marinate at least 15 minutes or up to 8 hours in the refrigerator.
  • Preheat the oven to 350°F (175°C) and transfer the marinated chicken to a casserole or baking dish, arranging in a single layer.
  • Bake the chicken on the center rack for 25 to 30 minutes, or until cooked through and an instant-read thermometer registers 165°F (74°C).
  • Rest and slice: remove the chicken to a cutting board and let rest 10 minutes, then chop into bite-sized cubes (chill first if you prefer cold chicken for the salad).
  • Assemble the salads: divide the baby spinach, halved cherry tomatoes, sliced red onion, sliced cucumber, sliced avocado, crumbled feta, and toasted pine nuts among four bowls.
  • Top each salad with the herbed roasted chicken and drizzle with the prepared Greek dressing; serve immediately.

Equipment

  • small blender or food processor
  • seal able bag or container
  • casserole dish or baking dish
  • Oven
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Notes

  • Dressing keeps in a sealed jar in the fridge for up to 2 weeks.
  • Marinate chicken at least 15 minutes for best flavor.
  • Cook chicken to an internal temperature of 165°F (74°C).
  • Toast pine nuts in a dry skillet until lightly golden.