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Spinach Salad with Grilled Chicken, Cherry Tomatoes, and a Whole Egg

average rating is 3 out of 5, based on 150 votes

A delightful and nutritious Spinach Salad with Grilled Chicken, Cherry Tomatoes, and a Whole Egg. This vibrant and satisfying salad combines fresh baby spinach, juicy cherry tomatoes, and perfectly grilled chicken, topped with a delicious and tangy homemade dressing. The addition of a hard-boiled egg not only adds visual appeal but also an extra boost of protein.

Easy to prepare and packed with flavor, this salad makes for a wonderful lunch or light dinner option that will leave you feeling full and satisfied, all while supporting your dietary goals.

Enjoy this colorful and tasty Spinach Salad, knowing that you're treating your body to a wholesome and delicious meal!

Serves

Prep Time

20 Minutes

Total Time

40 Minutes

Calories

Protein

Fat

Carbs

Tags:

Low Carb High Protein Diabetic Friendly Spinach Salad Grilled Chicken Healthy Eating Gluten Free Egg Salad Fresh Ingredients Easy Recipes Light Meals Colorful Salad Diabetes Diet Keto Diet Paleo Diet Gluten Free Diet Low Calorie Diet Low Glycemic Index

Ingredients

1 lb boneless, skinless chicken breasts or thighs
1 tbsp olive oil
Salt and pepper, to taste
8 cups fresh baby spinach, washed and dried
1 cup cherry tomatoes, halved
4 large eggs, hard-boiled and peeled
1/4 cup red onion, thinly sliced (optional)
1/4 cup crumbled feta cheese (optional)

For the dressing:

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt and pepper, to taste

Directions

Preheat the grill or a grill pan to medium-high heat.
Drizzle the chicken breasts or thighs with olive oil and season with salt and pepper. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for a few minutes, then slice or dice it into bite-sized pieces.
In a large mixing bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
Add the baby spinach to the bowl with the dressing and toss gently to coat the leaves evenly.
Divide the dressed spinach among four plates or bowls. Top each serving with an equal amount of grilled chicken, cherry tomatoes, and red onion slices (if using).
Slice the hard-boiled eggs in half and place two halves on top of each salad.
Sprinkle crumbled feta cheese on top of each salad, if desired.
Serve immediately and enjoy your low carb, high protein, and diabetic-friendly spinach salad with grilled chicken, cherry tomatoes, and a whole egg!

Optional: Add other low carb vegetables or toppings to the salad, such as cucumber, avocado, or olives, for extra flavor and variety.