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Spinach Salad with Chicken, Avocado, and Goat Cheese
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This is one of my go to lunches when I want something that's both satisfying and quick to pull together. Fresh spinach is packed with iron and nutrients, so you're getting real nutrition in every bite. The best part? There's no cooking required, just chopping and tossing. I love how the creamy avocado and tangy goat cheese play off the tender chicken, while the toasted pine nuts add that perfect crunch. It comes together in about 20 minutes and tastes like you spent way more effort than you actually did. This salad has become my secret weapon for meal prep too.
Ella x
Ingredients
- ¼ cup pine nuts¼ cup pine nuts
- 88 cups chopped spinach
- 11 cup halved cherry tomatoes
- 11 ½ cups chopped cooked chicken
- 11 large avocado - peeled, pitted, and sliced
- ½ cup corn kernels½ cup corn kernels
- ⅓ cup crumbled goat cheese⅓ cup crumbled goat cheese
Detail level
Instructions
- 1
Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
- 2
Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
- 3
Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.
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