Grilled Chicken & Spinach Power Salad
Gluten-FreeUnder 30 MinsHigh Protein • BalancedMeal Prep FriendlyLunch • Dinner
Easy
25min
520kcal
2people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A vibrant and protein-packed salad featuring pan-seared chicken, creamy avocado, crisp apples, and a zesty honey-lemon dressing.
This Grilled Chicken & Spinach Power Salad is the ultimate solution for a healthy, nutrient-dense meal that doesn't compromise on flavor. If you are looking for a way to utilize fresh produce before it turns, this recipe highlights the crisp texture of fresh spinach and the creamy richness of ripe avocado. A good salad is all about the balance of textures and flavors; here, the savory, golden-brown chicken breast provides a warm contrast to the cool, crunch of cucumbers and bell peppers.
What truly elevates this Grilled Chicken & Spinach Power Salad is the sweet and tangy honey-lemon vinaigrette. It cuts through the richness of the protein and brightens up the earthy chickpeas. This dish is perfect for a quick weeknight dinner or a meal-prep lunch that will make your coworkers jealous. By combining high-protein chicken with fiber-rich chickpeas and vegetables, you create a balanced meal that keeps you full for hours. Whether you are eating gluten-free or just trying to eat cleaner, this vibrant bowl is a celebration of fresh ingredients working in harmony. It is a fantastic way to clear out the fridge while treating yourself to a cafe-quality dining experience right at home.
Ingredients
- 450 g Chicken Breast
- 150 g Spinach
- 1 whole Avocado
- 400 g Chickpeas (drained)
- 0.5 whole Cucumber
- 1 whole Bell Pepper
- 1 whole Apple
- 4 tbsp Olive Oil
- 1 whole Lemon (Juiced)
- 1 tbsp Honey
- 1 clove Garlic
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper
Instructions
- 1Pat the chicken breast dry. Season generously with half of the sea salt and black pepper.
- 2Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 6-8 minutes per side until golden brown and cooked through. Remove from heat and let rest for 5 minutes before slicing.
- 3While the chicken cooks, chop the cucumber, bell pepper, and apple into bite-sized chunks. Slice the avocado.
- 4In a small jar or bowl, whisk together the remaining olive oil, juice of the lemon, honey, minced garlic, and the remaining salt and pepper until emulsified.
- 5In a large bowl, combine the spinach, drained chickpeas, chopped cucumber, bell pepper, and apple.
- 6Top the salad base with the sliced chicken breast and avocado.
- 7Drizzle the dressing over the salad just before serving and toss gently to coat.
Chef's Tips
- •Massage the kale or spinach with a tiny bit of oil beforehand if you prefer softer leaves.
- •To keep the apple from browning, toss it in a little lemon juice immediately after chopping.
- •Store the dressing separately if you plan to eat this as a meal-prep lunch.
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