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Spinach Salad with Chicken and Avocado
15 min prep time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Spinach Salad with Chicken and Avocado
A good salad needs veggies, protein, flavor, and different textures. The chicken in this recipe provides the protein. When combined with avocado and sunflower seeds, you get the perfect flavor, texture and crunch. This quick and easy salad is perfect for a light and satisfying lunch. It's also great for meal prepping—simply pack each serving in a separate container, and wait to add the dressing until right before serving.
15 min prep time
4servings
2 cups
Print Recipe >
Step-By-Step Instructions:
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In a large salad bowl, combine the spinach, avocado, tomatoes, chicken, and sunflower seeds. Add the dressing and toss to coat evenly. Or, if preparing ahead of time, divide the salad between four containers. Add 1 ½ tbsp of dressing just before eating.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 210
- % Daily value*
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Total Fat
13g
17%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 35mg 12%
- Sodium 370mg 16%
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Total Carbohydrate
10g
4%
- Dietary Fiber 5g 18%
- Total Sugars 2g
- Added Sugars 1g 2%
- Protein 13g
- Potassium 840mg 18%
Ingredients
baby spinach
12 oz
avocado (pitted and cut into thin slices)
1 small
roma (plum) tomatoes (diced)
2 med
cooked chicken breast (diced)
1 cup
sunflower seeds
4 tbsp
light ranch dressing
6 tbsp
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