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This Spinach Salad with Chicken can also be made with leftover grilled chicken if you’re lucky enough to have some! And the salad has a delightful dressing with Asian flavors that makes it extra good!

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Square image of Spinach Salad with Chicken on serving plate.

There are a lot of good reasons to eat spinach, whether or not you’re trying to eat more healthy food or lose weight. But when I’m trying to eat mostly protein and vegetables, a big spinach salad like this Spinach Salad with Chicken is one of my favorite things to have for dinner.

What really makes this salad a wow is the dressing with so many of my favorite Asian flavors like soy sauce, rice vinegar, sesame oil, ginger, and of course Sriracha Sauce. You can make this salad as spicy or mild as you prefer, but I hope you remember this tasty idea next time you have spinach and leftover chicken and need an idea for using it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you use leftover chicken for this Spinach Salad with Chicken?

I cooked some chicken in a stovetop grill pan to make a couple of salads, but if you have leftover rotisserie chicken or grilled chicken, this salad will be even quicker to get on the table.

What other ingredients could you use for the Spinach Salad with Chicken?

The variations are endless for this type of salad. I made this on a day when I had some mushrooms in the fridge begging to be used, but they’re definitely optional. Other low-carb veggies such as sugar snap peas, radishes, asparagus, green beans, or hearts of palm can definitely be added. You could also make the salad with other types of greens, but spinach is such a nutritional powerhouse, and it’s delicious with the Asian-flavored dressing.

Why Are Spinach Salads so Nutritious?

Why should you love spinach salads? Spinach is so nutritious that it’s considered one of the Superfoods. It’s a good source for Vitamin A, Folic Acid, Vitamin C, and Potassium. And even better, spinach is low in calories and has a mild flavor compared to many types of greens.

Asian Spinach Salad with Chicken process shots collage

How to make Spinach Salad with Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. I like Szeged Chicken Rub (affiliate link) but season the chicken with any spice you like.
  2. I cooked the chicken on a Stovetop Grill Pan (affiliate link), but you could also saute it in a frying pan.
  3. The chicken is done when it’s slightly browned on both sides and feels firm (but not hard) to the touch.
  4. When the chicken has cooled enough to handle, cut it into strips.
  5. Whisk together the olive oil, rice vinegar, soy sauce, Monkfruit Sweetener (affiliate link) or sweetener of your choice, sesame oil, ginger puree, and Sriracha to make the dressing.
  6. If you’re using mushrooms, cut them into thick slices and cook the mushrooms in a little olive oil.
  7. While the mushrooms cook, cut up the red pepper strips.
  8. Toss the spinach, red peppers and mushrooms with the dressing.
  9. Arrange the spinach mixture on a plate, lay the chicken slices over the top, and sprinkle with almonds.
  10. Yum!

Cropped image of Spinach Salad with Chicken on serving plate.

More Tasty and Nutritious Salads with Spinach:

Asian Spinach Salad with Chicken finished salad on serving plate
Yield: 2 servings

Spinach Salad with Chicken

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes

This Spinach Salad with Chicken would be great made with leftover grilled chicken or rotisserie chicken.

Ingredients

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tsp. Szeged Chicken Rub (see notes)
  • 1 red bell pepper, sliced
  • 4 oz. sliced mushrooms
  • 1/4 cup slivered almonds
  • 2 green onions, sliced
  • 5 oz. baby spinach

Dressing Ingredients:

  • 2 T unseasoned rice vinegar
  • 1 1/2 T soy sauce or Gluten-Free Soy Sauce
  • 2 tsp Monkfruit Sweetener (see notes)
  • 1/2 tsp. sesame oil
  • 1/4 tsp. ginger puree or minced ginger
  • 1/4 tsp. Sriracha Sauce (or more if you want it spicy)
  • 2 T olive oil

Instructions

  1. Trim chicken breasts to remove any fat and undesirable parts.
  2. Rub chicken with seasonings and season with salt and fresh-ground black pepper. I like Szeged Chicken Rub (affiliate link) but use any seasonings you like.
  3. I cooked the chicken about 4 minutes per side on a Stovetop Grill Pan (affiliate link), but you could also saute it in a frying pan.
  4. The chicken is done when it's slightly browned on both sides and feels firm (but not hard) to the touch.
  5. When the chicken has cooled enough to handle, cut it into strips.
  6. Whisk together the olive oil, rice vinegar, soy sauce, Monkfruit Sweetener (affiliate link) or sweetener of your choice, sesame oil, ginger puree, and Sriracha to make the dressing.
  7. If you're using mushrooms, cut them into thick slices and cook the mushrooms in a little olive oil.
  8. While the mushrooms cook, cut up the red pepper strips.
  9. Toss the spinach, red peppers and mushrooms with the dressing.
  10. Arrange the spinach mixture on a plate, lay the chicken slices over the top, and sprinkle with almonds.

Notes

I'm a big fan of Monkfruit Sweetener (affiliate link) but use any sweetener of your choice. If you don't have Szeged Chicken Rub (affiliate link) use whatever chicken seasoning you have on hand.

This recipe created by Kalyn.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 471Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 103mgSodium: 1267mgCarbohydrates: 14gFiber: 6gSugar: 6gProtein: 46g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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© Kalyn Denny
Category: Salads
Asian Spinach Salad with Chicken finished salad on serving plate

Low-Carb Diet / South Beach Diet Suggestions:
Made with a low-carb sweetener of your choice, this Spinach Salad with Chicken would be a great main-dish salad for any low-carb diet plan or any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use the Salads Index to find more recipes like this one! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad was first posted in 2006! The photos were updated in 2012, and the salad was last updated with more information in 2023.

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