• Type:
  • Genre:
  • Duration:
  • Average Rating:

GREEK CHICKEN SPINACH SALAD (PALEO, WHOLE30, KETO)

Paula M Naranjo/Parent Editor

By Julia – The Roasted Root

Herby Greek Chicken Salad with baked chicken, spinach, avocado, red onion,pine nuts, and an amazing Greek salad dressing. This fresh and flavorful dinner salad recipe is a filling, clean meal worthy of putting on repeat!

repeat!

Herby Greek Spinach Salad - paleo, whole30, keto

The bad news is…we must cook chicken. From a scientific standpoint, this does require heat.

I don’t make up the rules. Nor do I often follow them.

But the good news is (part two), the chicken is crazy tender and lovely, and can just as easily be grilled or baked…pick your passion!

AND the good news is (part three) this salad is CRAZY herby and will take you away on a mental vacation to the beautiful Mediterranean.

At first glance, this recipe appears to call for eleventy billion ingredients; however, you’ll notice many of them are herbs or spices for the salad dressing and the chicken marinade, many of which cross-over to both the dressing and the marinade. 

AND most of which you likely already have in your spice collection!

Don’t worry, the process is easy – it’s a 3-stepper.

We..

  1. Make the dressing
  2. Marinate and bake the chicken (okay, that’s two steps, but three always sounds more enticing than four).
  3. Assemble the salad.
Herby Greek Spinach Salad - paleo, whole30, keto

Here’s how this plays out in detail:

How to Make Greek Chicken Salad:

Begin by preparing the Greek salad dressing. To do so, add all ingredients to a small blender and blend until well-combined and creamy. Use immediately or store in a sealed jar in the refrigerator for up to 2 weeks.

 Place chicken in a sealable bag or container along with oil, lemon juice, herbs, and sea salt. Seal the bag and move everything around until well-coated. Marinate 15 minutes or up to 8 hours.

Preheat the oven to 350 degrees F and place chicken in a casserole dish.

 Bake on the center rack of the preheated oven 25 to 30 minutes, or until chicken is cooked through.

Transfer chicken to a cutting board and allow it to rest 10 minutes before slicing. This allows the juices to distribute throughout the meat, yielding the most tender result.

 Chop the chicken into cubes. If you’re making the chicken in advance, I recommend refrigerating the chicken prior to chopping it. This way, your chicken stays nice and moist and tender AND you end up with a completely chilled salad. salad).

Divide the spinach, cherry tomatoes, red onion, cucumber, avocado, and pine nuts among 4 large salad bowls. Top with herby roast chicken and Greek salad dressing. Enjoy!

As an alternative, you can add all of the salad ingredients to a large mixing bowl and drizzle in the dressing to toss it before serving. 

Herby Greek Spinach Salad - paleo, whole30, keto

GREEK CHICKEN SPINACH SALAD 

COURSE: MAIN COURSE, SALAD 

CUISINE: AMERICAN, GREEK, MEDITERRANEAN

 KEYWORD: BAKED CHICKEN, KETO, LOW-CARB, PALEO, SPINACH SALAD, WHOLE30 

PREP TIME: 20 MINUTES COOK TIME: 40 MINUTES

 SERVINGS: 4 PEOPLE AUTHOR: JULIA

Clean, refreshing Greek Spinach Salad with herby baked chicken and Greek vinaigrette

INGREDIENTS

GREEK VINAIGRETTE:

BAKED CHICKEN:

  • 1 lb boneless skinless chicken breasts
  • 2 Tbsp avocado oil or olive oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt

SPINACH SALAD:

  • 5 ounces baby spinach
  • 1/3 cup red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber thinly sliced
  • 1 avocado sliced
  • 1/4 cup pine nuts toasted

INSTRUCTIONS

MAKE THE DRESSING:

  1. Add all ingredients to a small blender and blend until well-combined and creamy. Use immediately or store in a sealed jar in the refrigerator for up to 2 weeks.

BAKE THE CHICKEN:

  1. Place chicken in a sealable bag or container along with oil, lemon juice, herbs, and sea salt. Seal the bag and move everything around until well-coated. Marinate 15 minutes or up to 8 hours.
  2. When you’re ready to bake the chicken, preheat the oven to 350 degrees F and place chicken in a casserole dish.
  3. Bake on the center rack of the preheated oven 25 to 30 minutes, or until chicken is cooked through.
  4. Transfer chicken to a cutting board and allow it to rest 10 minutes before slicing. This allows the juices to distribute throughout the meat, yielding the most tender result.
  5. Chop the chicken into cubes (Note: you can refrigerate the chicken prior to chopping if you prefer chilled chicken in your salad).

MAKE THE SALAD:

DIVIDE THE SPINACH, CHERRY TOMATOES, RED ONION, CUCUMBER, AVOCADO, AND PINE NUTS AMONG 4 LARGE SALAD BOWLS. TOP WITH HERBY ROAST CHICKEN AND ENJOY!

We would love to hear from you, have a story, tip or recipe you would like to share with our readers? Feel free to email it to throughlovewelearn@gmail.com. 

Nos encantaría saber de usted, tener una historia, un consejo o una receta que le gustaría compartir con nuestros lectores. No dude en enviarlo por correo electrónico a través throughlovewelearn@gmail.com.

Paula M Naranjo

IG: Paulamarienaranjo

FB: MarieNaranjo

exposure-magazine.com

Previous Post

Mental health workers would respond to police calls under Grand Rapids proposal

Next Post

‘They Go to Mommy First’

Scroll to top