🥗 Appetizers Salads 🇪🇸 Spain Vegan option Gluten-free Low calorie 🏠 Basic pantry

Chilled Chicken and Spinach Salad

Name: Chilled Chicken and Spinach Salad
Prep time: 7 min
Cook time: 7 min
Total time: 15 min
Yield: 1 servings
Cuisine: Spain
Ingredients: 180 g chicken breast; 150 g fresh spinach; 15 g pine nuts; 20 g raisins; 30 g feta cheese; 1 tsp Dijon mustard; 1 tsp balsamic vinegar; 1 tbsp extra virgin olive oil; salt

Chicken salad with warm chicken on fresh greens. Very protein-rich. Protein-focused diet recipe, ready in 15 minutes.

⏱ 15 min

📋 7 min prep

🔥 7 min cook

🍽 1 servings

🔥 380 kcal · calories per serving

easy

Chicken salad with warm chicken on fresh greens. Very protein-rich.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

180 g chicken breast
150 g fresh spinach
15 g pine nuts
20 g raisins
30 g feta cheese
1 tsp Dijon mustard
1 tsp balsamic vinegar
1 tbsp extra virgin olive oil
salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 4 min

Pan-fry the chicken for 4 minutes per side and slice it
Step 2 Prep 1 min

Toast the pine nuts for 1 minute. Measure the ingredients before you start.
Step 3 Prep

Assemble the salad and dress with mustard vinaigrette. Watch the timing: the right point makes the difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

Tree nuts

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: dairy products in recipe

Use: plant-based alternative without sugar (soy yogurt, oat milk or vegan cheese)

Why: Dairy products provide protein and creaminess; plant-based versions maintain texture without casein.

Tip: Choose unsweetened products and adjust salt: sometimes an extra pinch is needed.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetables in Chicken and Spinach Salad.
Batch cook: double the quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Pan-fry the chicken for 4 minutes per side and slice it
2 Toast the pine nuts for 1 minute. Measure the ingredients before you start.
3 Assemble the salad and dress with mustard vinaigrette. Watch the timing: the right point makes the difference.