Ingredients
2 (6-ounce) chicken breasts, cooked and diced
4 cups fresh spinach
1/2 cup mayonnaise (full-fat or avocado oil-based)
1/4 cup freshly squeezed lemon juice
1/2 stalk celery, sliced
1/4 red onion, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet. Season with salt and pepper. Bake for 15-20 minutes until cooked through. Let cool, then dice.
In a large bowl, combine spinach, celery, and red onion.
In a small bowl, whisk mayonnaise and lemon juice until smooth. Adjust seasoning to taste.
Fold dressing into the salad base, then gently toss with diced chicken.
Notes
Use cooled, freshly cooked chicken for best texture and flavor absorption
Add optional herbs like chives or parsley for extra freshness
Store in airtight containers in the refrigerator for up to 3 days
Best when served at room temperature after refrigeration
- Prep Time: 15
- Cook Time: 20
- Category: Meals
- Method: Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg