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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
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Step-By-Step Instructions:
- 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 1/2 tbsp of dressing just before eating.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 230
-
Total Fat
15g
- Saturated Fat 2.1g
- Cholesterol 35mg
- Sodium 310mg
-
Total Carbohydrate
11g
- Dietary Fiber 5g
- Total Sugars 3g
- Protein 16g
- Potassium 860mg
- Phosphorous 280mg
Ingredients
baby spinach
12 oz
small avocado (pitted and cut into thin slices)
1
roma (plum) tomatoes (diced)
2
diced cooked chicken breast
1 cup
sunflower seeds
4 tbsp
light ranch dressing
6 tbsp
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