Blackened Chicken Spinach Salad

 

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Blackened-Chicken-Spinach-Salad

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.

Blackened-Chicken-Spinach-Salad

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!

Blackened-Chicken-Spinach-Salad

 

Blackened-Chicken-Spinach-Salad

 

Blackened Chicken Spinach Salad
Author: Lyubomira from CookingLSL
Ingredients
  • 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
Instructions
For the chicken:
  1. In a small bowl combine all spices for the seasoning. Rub chicken breasts on all sides. Drizzle with oil.
  2. Preheat a gas grill to medium-high heat. Clean grates.
  3. 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.
For the dressing:
  1. Combine all ingredients for the dressing in a small jar, close the lid and shake.
For the salad:
  1. Place spinach on a platter. Add blueberries, onions, asparagus, feta and chicken. Add almonds. Pour dressing on top and serve.

 

Blackened-Chicken-Spinach-Salad

 

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Blackberry-Spinach-Salad-With-Light-Balsamic-Vinaigrette-Recipe

 

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Spinach Salad With Raspberry Vinaigrette

 

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