Spinach Salad with Chicken, Apples and Avocado
Spinach Salad with Chicken, Apples and Avocados is the perfect spinach salad recipe for summer. It’s crisp and fresh with a delicious lemon dressing and a sprinkle of hemp hearts.
Spinach Salad with Chicken, Apples and Avocados will become your favorite spinach salad recipe after just one bite. It’s crisp and fresh, has the perfect amount of apple and chicken chunks and a little zesty tang from the lemon dressing. The sprinkle of hemp hearts on top adds to the texture and brings a little more flavor to the summer spinach salad.
It may only be spring here in the Midwest, but I have my eyes set on summertime. I love when the weather warms up, we can have all the windows open, and we eat outside on the front porch. I have a feeling my new Spinach Salad with Chicken, Apples and Avocados will make an appearance quite often. Summertime is the best for fresh salads like this one.
I love sharing quick and easy meals if you haven’t noticed already. Spinach Salad with Chicken, Apples and Avocados is a very quick salad to whip up. You can have it made in 10 minutes if you planned ahead and had the chicken cooked during your meal prep session. If not, don’t fret, the salad will still be ready in under 30 minutes! Grab a skillet and cook up the chicken, only about 10 minutes on each side. While the chicken is cooking, chop the apple and dice the avocado.
In a small bowl, add the dressing ingredients and whisk together. Next, add the spinach to a large serving bowl and add in the apples and avocados. Pour the dressing over the top and toss together. Slice the chicken and place it on top of the salad and sprinkle with a little more hemp hearts. Now it’s ready to serve! Enjoy a big bowl of Spinach Salad with Chicken, Apples and Avocados outside on the beautiful summer afternoon!
- 1 chicken breast, cooked and sliced
- 1 medium apple, diced
- 1 avocado, diced
- 2 heaping handfuls spinach
- 1 lemon
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2
tsp
avocado oil
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1
tsp
apple cider vinegar
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2
tsp
hemp hearts
-
pinch
pink sea salt
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In a small bowl combine the juice from the lemon, avocado oil, apple cider vinegar, pinch of sea salt and 1 teaspoon of hemp hearts. Whisk together. Set aside.
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In a large serving bowl, combine the spinach, apple chunks and diced avocado. Pour the dressing on top. Toss together.
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Add the sliced chicken on top and remaining hemp hearts. Serve.
Store leftovers in the fridge in a covered container for up to 5 days.
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MORE 30 MINUTE MEALS:
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Baked Chicken Bacon Ranch Nuggets
Steak Fajita Bowl with Cauliflower-Rice
PRODUCTS USED IN THIS RECIPE:
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