Spinach Chicken Salad w/ Garlic Balsamic Vinaigrette


Spinach Chicken Salad w/ Garlic Balsamic Vinaigrette

It appears most of the country is either covered in snow or has crazy cold temperatures.  We did get a little on Saturday, but not nearly as bad as other parts of the country.  We had enough for a snowball fight in the backyard (I won), but not enough to use the snow blower.  I am hoping that it melts soon.  I have grown accustomed to the mild winters of Colorado.  It was in the 50’s pretty much all last week.

Spinach Chicken Salad w/ Garlic Balsamic Vinaigrette

I am all for being healthy, but it has to taste good.   I almost never make salads at home, because they don’t turn out like their restaurant counterparts.   I am not one to add cheese and all the creamy dressings, so I don’t think it is the toppings.  After some trial and error, I figured out that it all has to do with the lettuce.  Dry lettuce is the key to a good salad.  In the past, I have just rinsed the lettuce, chopped, and put immediately in a salad.  The dressing doesn’t stick, and it is never good.  So whether it is a salad spinner or drying with paper towel; making sure there is no moisture is an important step.

Spinach Chicken Salad w/ Garlic Balsamic Vinaigrette

The other thing that leads to a good salad?  The dressing.  I am talking about a quick and easy homemade vinaigrette.  I haven’t found any creamy dressings that I like, so I like creating different vinaigrettes depending on what I am putting in my salad.  For this spinach salad I used balsamic vinegar and a garlic olive oil, a little Dijon mustard for tang and it was perfect.  You can really top your salad with whatever you want, but I went for avocado, chicken, pepitas, shredded carrots, and caramelized onions.  This salad is hearty enough to have for dinner or lunch.  I doubled the recipe for the dressing, so I have some sitting in my fridge for my lunch tomorrow too.

Spinach Chicken Salad w/ Garlic Balsamic Vinaigrette

Yields 2

A hearty salad with chicken, caramelized onions, avocado and topped with a Garlic Balsamic Vinaigrette

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 6 cups spinach
  • 1/3 cup shredded carrots
  • 1 avocado, diced
  • 1/2 cup caramelized onions
  • 2 Tbls roasted pepitas
  • 1 small chicken breast
  • 1 tsp STAR Grilling (Garlic) Cuisine Cooking Oil
  • Salt and Pepper
  • Garlic Balsamic Vinaigrette
  • 2 Tbls STAR Balsamic Vinegar
  • 1/4 tsp ground oregano
  • 1 tsp Dijon mustard
  • 3 1/2 Tbls STAR Grilling (Garlic) Cuisine Cooking Oil
  • Salt and Pepper to taste


  1. In a bowl combine all of the ingredients for the vinaigrette. Whisk thoroughly. Set aside.
  2. In a small saucepan heat oil over medium high heat. Season chicken with salt and pepper. Saute chicken for 6 minutes a side, or until cooked through. Remove from pan, and slice into strips.
  3. Divide spinach onto 2 plates or bowls. Top with carrots, avocado, onions, sliced chicken and pepitas.
  4. Drizzle the vinaigrette over the salad to serve.

 **I have an on going relationship with STAR Fine Foods for recipe development.  All thoughts and opinions are 100% my own. 


  1. I love all your salad toppers and can’t wait to try this dressing!

  2. Love the sound of this vinaigrette! Perfect way to top a salad!

  3. Yum! This would be perfect for a delicious lunch!

  4. Now this is my type of salad! Looks great.

  5. I am so hungry right now – just wish I had this in front of me right now!!! YUM!


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