Spinach Chicken Salad



  • ¼ cup pine nuts
  • 8 cups chopped spinach
  • 1 cup halved cherry tomatoes
  • 1 ½ cups chopped cooked chicken
  • 1 large avocado – peeled, pitted, and sliced
  • 4 boiled eggs – quartered sliced
  • ⅓ cup crumbled bacon
  • ⅓ cup crumbled goat cheese
  • ⅓ cup crispy fried onions

Salad Dressing:

  • 3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 pinch salt and ground black pepper to taste


  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, boiled egg slices, avocado, bacon, goat cheese and crispy fried onions.
  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.


4 servings

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