Serves 1
30 min
Strawberry Spinach Salad with Chicken
Recipe GLPR762bfd641fd426
A vibrant, nutrient-dense salad combining fresh baby spinach with succulent baked chicken thighs, ripe strawberries, creamy avocado, and hard-boiled egg. Topped with crispy bacon bits and fresh chives, then finished with a simple vinaigrette. This protein-rich salad works beautifully as a lunch or light dinner.
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Ingredients
6 oz boneless chicken thighs
2 cups baby spinach
1 large hard-boiled egg
1/2 cup fresh chives, chopped
1 small Hass avocado, diced
1 tablespoon real bacon bits
1 cup strawberries, halved
1-2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon extra-virgin olive oil (optional)
Directions
Preheat your oven to 425°F. Season the chicken thighs with salt and pepper, then place them on a baking sheet. Bake for about 20 minutes until the internal temperature reaches 165°F. Remove from the oven and set aside to cool completely (you can prepare this ahead of time).
While the chicken cooks (or once it's cooled), place the baby spinach in a large salad bowl.
Add the halved strawberries to the spinach.
Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into the bowl. Discard the skin.
Peel and chop the hard-boiled egg, then add it to the salad bowl.
Sprinkle the chopped chives and bacon bits over the salad.
Once the chicken has cooled, cut it into bite-sized pieces and add to the salad.
Drizzle with vinegar and olive oil to taste, toss gently to combine, and serve immediately.
