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Baked Chicken Spinach Salad
5 from 3 votes

Baked Chicken Spinach Salad

A fresh and filling spinach salad with baked chicken, dried cranberries, blueberries, pumpkin seeds and feta is a thrilling go-to for lunches and dinners!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2 to 4 Servings
Calories: 609 kcal
Cuisine: American

Ingredients

Baked Chicken
  • 1 pound chicken breast boneless skinless
  • 1/4 cup coconut aminos see note*
  • 1/4 cup lime juice
  • 2 teaspoons oregano dried
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt sea salt
Spinach Salad
  • 5 ounces baby spinach
  • 1/2 cup blueberries fresh
  • 1/3 cup dried cranberries see note**
  • 1/3 cup feta cheese crumbled
  • 1/4 cup pumpkin seeds raw
Raspberry Vinaigrette
  • 1/4 cup raspberries fresh
  • 1 tablespoon pure maple syrup
  • 1/4 cup olive oil or grapeseed oil
  • 1/4 cup rice vinegar or cider vinegar

Instructions

Prepare Raspberry Vinaigrette:
    Cup of Yum
  1. Add the ingredients for the raspberry vinaigrette to a blender and blend until combined. Refrigerate until ready to use.
Prepare the Baked Chicken
  1. Add the ingredients for the baked chicken to a zip lock bag. Seal the bag and shake well until everything is well mixed. Refrigerate for at least 1 hour, up to 8 hours.
  2. Preheat the oven to 350 degrees F. 
  3. Transfer the chicken to a casserole dish, pouring all the juices in the dish with the chicken. Bake on the center rack of the oven for 30 minutes, or until the internal temperature reads 165 degrees F. Allow chicken to rest 10 minutes.
  4. Transfer chicken to a cutting board and slice (or refrigerate for chilled chicken). 
Prepare the Spinach Salad:
  1. Spread the pumpkin seeds on a baking sheet and place in the already preheated oven. Roast for 5 to 8 minutes, or until golden-brown. Remove from oven and allow pumpkin seeds to cool.
  2. Add the ingredients for the spinach salad to a large serving bowl. Drizzle desired amount of raspberry vinaigrette over the salad and toss until everything is well coated. Divide the salad between 2 to 4 bowls, and serve with sliced chicken on top.

Notes

  • *You can use regular liquid aminos or low sodium soy sauce in place of coconut aminos
  • **I recommend using juice sweetened dried cranberries rather than sugar-sweetened.

Nutrition Information

Serving 1of 2 Calories 609kcal (30%) Carbohydrates 44g (15%) Protein 61g (122%) Fat 20g (31%) Fiber 8g (32%) Sugar 15g (30%)

Nutrition Facts

Serving: 2 to 4 Servings

Amount Per Serving

Calories 609

% Daily Value*

Serving 1of 2
Calories 609kcal 30%
Carbohydrates 44g 15%
Protein 61g 122%
Fat 20g 31%
Fiber 8g 32%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.