Blackened Chicken Spinach Salad
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Blackened Chicken Spinach Salad – light, nutritious and delicious, this salad is easy to make and great for lunch/dinner. Made with spinach, juicy blackened grilled chicken, onions, blueberries and topped with Whole Natural Blue Diamond Almonds and light honey Dijon dressing.
You might already know that I love salads! They are super simple and quick to make and you can use your favorite seasonal ingredients. I’ll make a salad for lunch every day during the week, unless I go out to have lunch with friends.
I already posted a blackberry and strawberry salad on the blog this summer. And what a surprise ? Today’s salad is made with fresh blueberries! They were the perfect addition to this spinach salad.
I haven’t been cooking with spinach lately. But I recently found out that I have iron deficiency and I decided to incorporate it into some fresh salads like this one.
Greens and protein + some berries and nuts, seems to be the perfect combination for a healthier salad for me.
I’ve been in love with Blue Diamond’s Whole Natural Almonds! They aren’t roasted and have no flavor, but they are great quality and taste perfect! While I love them for a snack, I add them to salads for some extra crunch. You can use them for granola bars and trail mixes, too. I did need to hide them from my husband, when I saw a container of these nuts disappear in a few hours!
- For the blackened chicken:
- 2 8oz boneless skinless chicken breasts
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ½ tsp ground cumin
- ½ tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp canola oil
- For the salad:
- 4 cups baby spinach
- 1/2 small red onion, thinly sliced
- 1/4 cup blueberries
- 1/4 cup Blue Diamond All Natural Almonds
- 1/3 lb [url href=”http://cookinglsl.com/grilled-asparagus-dijon-mustard-vinaigrette/” target=”_blank” rel=”nofollow”]cooked asparagus[/url]
- 1/4 cup crumbled feta cheese (optional)
- For the dressing:
- ¼ cup olive oil
- 1 tbsp apple cider vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 1/4 tsp oregano
- In a small bowl combine all spices for the seasoning. Rub chicken breasts on all sides. Drizzle with oil.
- Preheat a gas grill to medium-high heat. Clean grates.
- Grill chicken for 4-5 minutes per side, until the temperature of the meat reaches 165F. Remove from the grill and let it rest for 3-4 minutes, then slice.
- Combine all ingredients for the dressing in a small jar, close the lid and shake.
- Place spinach on a platter. Add blueberries, onions, asparagus, feta and chicken. Add almonds. Pour dressing on top and serve.
More Salads With Spinach