An easy and delicious chicken spinach salad, with the bright flavors of orange and avocado.
I remember the days when weeknights meant sitting down to dinner altogether, playing a game, and then trundling the boys off to bed. Now that they are getting older, our two boys are involved in more activities. Juggling evening soccer and basketball practices with increased homework loads means that evenings are far less relaxed than they used to be. With less time on our hands, it becomes more important to have a repertoire of quick and easy or make-ahead entrees to fall back on. A few of our favorites are Chicken BLT Pasta Salad, Pork Skewers with Molasses and Dijon Mustard Glaze, and Teriyaki Flank Steak Sandwich. Now we can add this satisfying spinach salad to the list.
The salad is filled with shredded chicken, juicy oranges, and avocado. (Be sure to see How to: Segment an Orange.) I poached two boneless, skinless chicken breasts in boiling water for 10 to 12 minutes, then shredded the cooled chicken with my fingers. However, rotisserie, baked, or sauteed chicken breasts would work just as well. The dressing has a kick of garlic and onion, mixed with Asian flavors such as ginger, soy sauce, and rice vinegar. The chicken, oranges, and dressing can be prepared ahead of time. When dinnertime rolls around, all that is left to do is slice the avocado and toss all of the ingredients together. Serve the salad with whole-wheat dinner rolls or Focaccia with Caramelized Onion, Tomato and Rosemary for a full meal.
The recipe:
In a large bowl, toss together the spinach, chicken, orange, avocado, and jalapenos.
For the dressing, combine green onions, canola oil, rice vinegar, soy sauce, sesame oil, garlic, and ginger in a blender and puree until the mixture is smooth, about 30 seconds.
Toss the salad with the dressing. Serve. It just doesn't get any easier than that!
Other spinach salads:
Mushroom, Caramelized Onion & Cannellini Bean Spinach Salad
Spinach Salad with Fuyu Persimmons, Jicama & Avocado with Miso Dressing
Printable Recipe
Spinach Salad Recipe with Chicken, Orange & Avocado
Ingredients
The salad:
- 6 cups packed spinach leaves
- 2 cooked boneless skinless chicken breasts, torn into strips
- 2 large navel oranges cut into segments
- 1 small avocado cut into 1-inch pieces
- ½ red jalapeno pepper minced
Dressing:
- 4 green onions green & white parts, roughly chopped
- ¼ cup canola oil
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove minced
- 1 teaspoon minced fresh ginger
Instructions
- In a large bowl, toss together the spinach, chicken, orange, avocado, and jalapenos.
- For the dressing, combine all of the ingredients in a blender and puree until the mixture is smooth, about 30 seconds.
- Toss the salad with the dressing. Serve.
sanjeeta kk
Love that fresh plate of healthy salad! Avocado and spinach is a good combo.
Elin
Hi CC...this salad is light and refreshing...love it especially spinach and avocado and the mandarin slices...ohhhh great salad. Thanks for sharing something good like this 🙂
Have a nice day ,
Elin
Monet
This has two of my favorite veggies...spinach and avocado...so yum! Thank you for sharing your words and this recipe. And thank you for your kind thoughts on my own blog. I appreciate you!
tastesbetterwithfriends
there is nothing I don't love in that salad! I might throw some pecans in there though:)
It's so simple, so clean looking, so good!
Cookin' Canuck
Thanks so much for all of your comments. This salad comes together so easily and reminds me that, sometimes, simple is best.
Lizzy
Your salad looks fabulous!!! The perfect combination of ingredients~
Jennifer
Beautiful salad ~ great pics! This time of year, after all the holidays, I'm usually craving some good roughage! Spinach salads are the best!
Lauren's Latest
This sounds like a yummy lunch or a light dinner! Looks great, Dara!
Tracy
Perfectly light and healthy - I love it!
Eliana
Love the combination of flavors in this healthy salad.