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SideChef
Recipes
American
Chicken Spinach Salad with Goat Cheese

11 INGREDIENTS • 10 STEPS • 25MINS

Chicken Spinach Salad with Goat Cheese

Recipe
5.0
3 ratings
Toss aside your boring bed of lettuce—this spinach-based bowl has it all: flavor, crunch, protein, and color. The zingy and deceptively creamy dressing keeps calories in check by using Greek yogurt, rather than oil, as a base.
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Toss aside your boring bed of lettuce—this spinach-based bowl has it all: flavor, crunch, protein, and color. The zingy and deceptively creamy dressing keeps calories in check by using Greek yogurt, rather than oil, as a base.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
25MINS
Total Time
$5.18
Cost Per Serving
Ingredients
Servings
2
us / metric
Orange
1
Orange
Red Wine Vinegar
2 tsp
Red Wine Vinegar
Cherry Tomato
1 cup
Cherry Tomato
Radish
1 bunch
Radish
2 radishes per 2 servings
Granulated Sugar
1 pckg
Granulated Sugar
Chicken Breast
1
Chicken Breast
Roasted Pecan Halves
2 Tbsp
Roasted Pecan Halves
Fresh Baby Spinach
3 3/4 cups
Fresh Baby Spinach
Greek Yogurt
2 Tbsp
Greek Yogurt
Fresh Blueberry
1 pckg
Fresh Blueberry
Goat Cheese
3 2/3 Tbsp
Goat Cheese
Nutrition Per Serving
VIEW ALL
Calories
2130
Fat
15.0 g
Protein
29.6 g
Carbs
484.3 g
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Chicken Spinach Salad with Goat Cheese
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Cut Cherry Tomato (1 cup) in half lengthwise. Slice Radish (1 bunch) into 1/4 inch rounds. Zest orange.
step 1 Cut Cherry Tomato (1 cup) in half lengthwise. Slice Radish (1 bunch) into 1/4 inch rounds. Zest orange.
step 2
In a small bowl, juice 1 tablespoon of Orange (1) Take out the seeds and set aside.
step 3
To make the dressing, add orange juice, 1/2 teaspoon of orange zest, the Red Wine Vinegar (2 tsp) Fresh Blueberry (1 pckg), Granulated Sugar (1 pckg), Greek Yogurt (2 Tbsp), and salt. Blend together until smooth.
step 3 To make the dressing, add orange juice, 1/2 teaspoon of orange zest, the Red Wine Vinegar (2 tsp) Fresh Blueberry (1 pckg), Granulated Sugar (1 pckg), Greek Yogurt (2 Tbsp), and salt. Blend together until smooth.
step 4
Pat Chicken Breast (1) dry and season with 1/4 teaspoon each of salt and pepper.
step 4 Pat Chicken Breast (1) dry and season with 1/4 teaspoon each of salt and pepper.
step 5
In a medium saute pan over medium-high heat, add 1 teaspoon of olive oil. When the oil is hot, add the chicken and sear on each side for 4 minutes. Remove from heat to cool.
step 5 In a medium saute pan over medium-high heat, add 1 teaspoon of olive oil. When the oil is hot, add the chicken and sear on each side for 4 minutes. Remove from heat to cool.
step 6
Once cooled, slice chicken on a diagonal and set aside.
step 7
In a medium bowl, combine Fresh Baby Spinach (3 3/4 cups) red cherry tomatoes , radishes and the remaining blueberries.
step 7 In a medium bowl, combine Fresh Baby Spinach (3 3/4 cups) red cherry tomatoes , radishes and the remaining blueberries.
step 8
Drizzle with dressing and toss gently until well combined.
step 8 Drizzle with dressing and toss gently until well combined.
step 9
Divide the salad between two plates. Place half the chicken on each plate. Sprinkle with only half the Goat Cheese (3 2/3 Tbsp) and half the Roasted Pecan Halves (2 Tbsp).
step 9 Divide the salad between two plates. Place half the chicken on each plate. Sprinkle with only half the Goat Cheese (3 2/3 Tbsp) and half the Roasted Pecan Halves (2 Tbsp).
step 10
Enjoy!
step 10 Enjoy!
Tags
American
Budget-Friendly
Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Low-Calorie
Meals for Two
Salad
Side Dish
Vegetables
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