Grilled Chicken & Spinach Salad with Honey-Lemon Vinaigrette

Name: Grilled Chicken & Spinach Salad with Honey-Lemon Vinaigrette
Total time: 25 min
Yield: 2 people
Ingredients: 10 oz Chicken Breast; 5 oz Fresh Spinach; 2 slices Bread (stale is fine); 0.5 cup Cheese (cubed or crumbled); 1 medium Carrots; 4 tbsp Olive Oil; 0.5 fruit Lemon (Juiced); 1 tsp Honey; 1 clove Garlic; 1 pinch Salt; 1 pinch Black Pepper

Gluten-FreeUnder 30 MinsHigh ProteinMeal Prep FriendlyLunch • Dinner

Easy

25min

480kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A protein-packed spinach salad topped with garlic-herb chicken, crunchy homemade croutons, and a sweet and tangy lemon vinaigrette.

This vibrant salad transforms simple ingredients into a nutritious, cafe-style meal. By pairing lean chicken breast with nutrient-dense spinach, you get a high-protein base that is both satisfying and light. The homemade croutons add a necessary crunch to contrast the tender leaves, while the zesty dressing—made from lemon, honey, and garlic—ties everything together with a balance of acidity and sweetness. It's a perfect way to utilize fresh produce and pantry staples for a quick lunch or dinner.

Ingredients

300 g Chicken Breast
150 g Fresh Spinach
2 slices Bread (stale is fine)
60 g Cheese (cubed or crumbled)
1 medium Carrots
4 tbsp Olive Oil
0.5 fruit Lemon (Juiced)
1 tsp Honey
1 clove Garlic
1 pinch Salt
1 pinch Black Pepper

Instructions

1
Pat the chicken breast dry. Season with salt, pepper, and a little minced garlic. Heat 1 tbsp of olive oil in a skillet over medium-high heat.
2
Cook the chicken breast for 5-7 minutes per side until golden and cooked through. Remove and let rest, then slice.
3
While the chicken cooks, cut the bread into cubes. In the same skillet, add a splash more olive oil if needed and toast the bread cubes until golden and crispy (about 3-4 minutes). Remove and set aside.
4
Peel and shave the carrot into ribbons using a peeler, or slice thinly.
5
In a small jar or bowl, whisk together 3 tbsp olive oil, juice from the lemon, honey, minced garlic, salt, and pepper to make the dressing.
6
In a large bowl, combine the fresh spinach, carrot ribbons, and cheese.
7
Top with the warm sliced chicken breast and bread croutons.
8
Drizzle with the dressing immediately before serving and toss gently.

Chef's Tips

•If you have extra eggs, a hard-boiled egg makes a great addition to this salad.
•Letting the chicken rest before slicing ensures it stays juicy.
•The dressing can be made in advance and stored in the fridge.