Spinach Salad with Chicken

Spinach Salad with Protein

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people


  • 4 cups Organic spinach or two huge handfuls per person
  • 1 cup Cherry Tomatoes sliced in half
  • 2 small cucumbers I like the mini cucumbers
  • 3-4 stalks Celery preferably the inner tender parts
  • 1/2 cup Almonds (or walnuts, hazelnuts, etc.)
  • 1/4 cup Dried Cranberries
  • 1 tsp Balsamic Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp White wine vinegar or rice wine vinegar or balsamic
  • 1 tsp Freshly ground pepper or to taste
  • 1/2 tsp Celtic Sea Salt or similar quality sea salt
  • 1 medium Chicken Breast cooked


  1. Wash all of the salad ingredients.
  2. Slice the tomatoes in half, chop or slice the cucumbers, and finely chop the celery stalks.
  3. Put all of the ingredients into a large mixing bowl, adding the liquids on top, and toss gently with a large salad spoon or two spoons. You're effectively making the salad dressing while tossing the salad at the same time.
  4. Pour everything into a large salad bowl or onto a plate. What's nice about pouring from the mixing bowl into a serving bowl is that the heavier ingredients will now rest on the top of the salad and will look like the picture above.
  5. Add whatever protein you wish. For this recipe I sliced a breast of chicken and added it cold to the salad. You could add canned or fresh salmon, tuna, sliced steak, pork loin, chopped firm tofu, etc.

Recipe Notes

In case you were wondering that salad was not 'fluffed'! I took that picture right after I poured it into the bowl! That's how good it looks, and that's how good it will taste!

Meal Planning and preparation doesn't get much easier than this!

Transparent Darren

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