Spinach salad with chicken, fruit and goat cheese

When it’s hot, turning on the oven is about the last thing you want to do. Relax and pour yourself a glass of Chardonnay, (Recommended: La Crema Chardonnay, Russian River Valley) no cooking is required in this recipe, unless you roast your own chicken (see below). This salad combines fresh baby spinach, tender chicken, crisp apples, smooth avocados, juicy blueberries, and creamy goat cheese – the perfect cool-down on a hot summer day. Leave out the chicken for a light but satisfying vegetarian lunch or side dish for your favorite summer meat. Add grilled or roasted chicken to make it a hearty dinner salad; serve with a slice of rosemary or sourdough bread. Suggested dressing: Maple-mustard vinaigrette

Active Time: 20 minutes
Total Time: 25 minute
Servings: 3 to 5


Salad base
1 full chicken breast (two single breasts), trimmed of fat
Salt & pepper to taste
Garlic powder (optional)
3/4 bag spinach
1/2 cup diced red onion
4 oz blueberries
8-10 strawberries*
1/2 cup red grapes
1 apple** peeled, seeds removed, and diced
1 whole avocado, peeled and diced
1/4 cup shaved almonds***
1/3 cup crumbled goat cheese

*Not pictured below
**Fuji, Gala, or Honey Crisp are preferred.
*** Try Fresh Gourmet honey roasted sliced almonds.


1. Preheat oven to 350°F. Line a baking sheet with foil and coat with cooking spray.
2. Rinse chicken breasts under lukewarm water, pat dry with paper towels. Transfer to prepared baking sheet, coat top of chicken breasts with cooking spray and season with salt, pepper, and garlic powder (optional) to taste.
3. Bake chicken breasts until no longer pink or translucent in the center, about 20 minutes (15-17 minutes at lower altitudes). Once cooked through, remove from oven and transfer chicken breasts to a clean plate to cool. Slice chicken into chunks and set aside.






4. While the chicken is cooking, rinse spinach in a colander under warm water. Dry and peel stems from spinach leaves. Add spinach to a large bowl.
5. Slice off the top of red onion and peel until the skin and first layer of onion are removed. Once peeled, thinly slice the onion. Add to spinach
6. Rinse blueberries, strawberries, grapes, and apples. Pat dry with a paper towel.
7. Slice grapes in half and add to bowl.
8. Slice strawberries in half or quarters and add to bowl along with the blueberries.
9. Using a sharp paring knife or peeler, remove outer skin of apple. Place in a uprght position with stem (if still intact) on top and slice in half. Slice each remaining half in half (cutting the apple into four pieces) and remove seeds. Once peeled and the seeds have been removed, dice or thinly slice the skinless apple.







10. Peel and dice avocado, then add to bowl. Click here to learn how to properly cut an avocado.
11. Toss salad using salad spoons until fruit is sufficiently mixed with spinach.
12. Top with almonds, goat cheese crumbles, and dressing (spinach should look slightly wet).


Tags: , , , , , , , ,

Categories: Appetizer, Dinner, Poultry, Side Dishes

Author:Sarah Haughey

Sarah is a Colorado native who loves exploring with her yellow lab Sadie. She blogs about travel, hiking with her dog, and cooking. And she LOVES craft beer. Follow her on Instagram @shaughey04 and Twitter @sarahhaughey4 Blogs: Outdoors: justagalandherdog.com Food: lifewithalittlespice.com


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