Chicken and Spinach Salad with Avocado Vinaigrette

Chicken and Spinach Salad with Avocado Vinaigrette

Name: Chicken and Spinach Salad with Avocado Vinaigrette
Total time: 20 min
Yield: 4
Ingredients: 60 ml pine nuts; 1 liter chopped spinach; 240 ml halved cherry tomatoes; 360 ml chopped cooked chicken; 1 large avocado - peeled, pitted, and sliced; 120 ml corn kernels; 80 ml crumbled goat cheese; 45 ml white wine vinegar; 30 ml extra-virgin olive oil; 15 ml Dijon mustard; 1 pinch salt and ground black pepper to taste

A delightful chicken and spinach salad topped with creamy avocado and tangy goat cheese, drizzled with a homemade vinaigrette.

20 min

easy

441kcal

calories

18g

carbohydrates

32g

fat

fiber

26g

protein

355mg

sodium

sugar

Ingredients

60 ml pine nuts

1 liter chopped spinach

240 ml halved cherry tomatoes

360 ml chopped cooked chicken

1 large avocado - peeled, pitted, and sliced

120 ml corn kernels

80 ml crumbled goat cheese

45 ml white wine vinegar

30 ml extra-virgin olive oil

15 ml Dijon mustard

1 pinch salt and ground black pepper to taste

Directions

Step 1

In a small skillet over medium-high heat, toast the pine nuts until lightly browned and fragrant (3 to 5 minutes).

Step 2

In a large salad bowl, combine the spinach, pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.

Step 3

In a small bowl, whisk together the white wine vinegar, olive oil, and Dijon mustard until smooth. Season with salt and pepper. Drizzle the dressing over the salad and toss lightly to coat.