Mediterranean Spinach Salad with Lemon Herb Dressing
20min
10min
4
325
Chef's Note
For the best flavor, massage a small amount of the dressing into the spinach leaves before adding the other ingredients. This helps the spinach absorb the flavors and slightly wilts the leaves for a more pleasant texture. You can also substitute grilled shrimp or salmon for the chicken if you prefer.
Tags
Ingredients
8 cups baby spinach
1 cup cherry tomatoes
1 medium cucumber
1/2 small red onion
1/3 cup kalamata olives
1/2 cup feta cheese
1 pound grilled chicken breast
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 tablespoon fresh oregano
1 tablespoon fresh mint
1 tablespoon fresh parsley
1 clove garlic
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Season 1 pound of chicken breast with salt and pepper. Grill over medium heat for 5-6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- 2
While chicken cooks, wash and dry 8 cups of baby spinach and place in a large salad bowl.
- 3
Halve 1 cup of cherry tomatoes and add to the bowl.
- 4
Peel and dice 1 medium cucumber and add to the bowl.
- 5
Thinly slice 1/2 small red onion and add to the bowl.
- 6
Add 1/3 cup of kalamata olives to the salad.
- 7
For the dressing, mince 1 clove of garlic and finely chop 1 tablespoon each of fresh oregano, mint, and parsley.
- 8
In a small bowl, whisk together 3 tablespoons of fresh lemon juice, 1/4 cup of extra virgin olive oil, the minced garlic, chopped herbs, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 9
Slice the rested chicken into thin strips and arrange over the salad.
- 10
Crumble 1/2 cup of feta cheese over the top of the salad.
- 11
Drizzle the lemon herb dressing over the salad just before serving, or serve on the side.
Nutrition Information (per serving)
325
28g
12g
18g
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