Spinach and Kale Chopped Salad with Italian Chicken Recipe

As the Six Sisters’ we are trying so hard to eat healthy. This recipe is so easy and delicious, it makes eating healthy, easy.

The chicken is quick and easy and the salad dressing tastes amazing. And the best part is, you don’t have to feel guilty eating it.

I have been having a tough time trying to get my vegetables into my diet. I just don’t love them?

But this salad has made it so easy to eat all my greens. I actually enjoy, and look forward to lunch or dinner, when I know I am going to be preparing or eating this.

The grilled chicken is really what makes this salad, simply amazing. If you are like me, and looking to trim down, feel good, and eat better, then you need to try this recipe. I promise you will absolutely love it.

What could I use in place of Feta cheese?

If you are not a feta cheese lover, I totally understand. It has a very unique taste, but I will say, it does pair quite nicely with this salad.

If you have never tried it, this is definitely a salad I would try it out on.

If you are looking for a feta cheese replacement for this salad, you could easily use goat cheese, blue cheese, or even parmesan cheese.

I still prefer feta, because of the taste and texture, but you could really add any of your favorite cheese to this recipe.

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Watch how to make our Mom’s Famous Marshmallow Brownies, here:

Looking for more chicken recipes? here are a few of our favorites:

• Grilled Huli Huli Chicken
• Instant Pot Tuscan Chicken Pasta
• Honey Lime Chicken Enchiladas
• Slow Cooker Spicy Chicken and Rice Bowls
• Cajun Chicken Pasta

Spinach and Kale Chopped Salad with Italian Chicken Recipe

This Spinach and Kale Chopped Salad with Italian Chicken, has never made healthy eating so easy. If you are looking for delicious, easy, and clean recipes, to feel good, and take care of your body, this is a recipe for you.

ServingServing: 2

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

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Ingredients

Salad

• ▢ 4 cups green salad, chopped
• ▢ 1 ½ cups chicken, cooked and diced
• ▢ ⅓ cup snow peas, chopped
• ▢ 1 avocado, diced
• ▢ `1 Gala apple, diced
• ▢ ½ cup Feta cheese, crumbles, for topping

Dressing

• ▢ ¼ cup olive oil
• ▢ ¼ cup apple cider vinegar
• ▢ 3 Tablespoons lemon juice
• ▢ 1 Tablespoon sugar
• ▢ dash pepper

Equipment

• Mixing Bowl (Large)

Instructions

1. On a plate or a bowl, place chopped salad leaves on the bottom.
2. Then add the chicken, snow peas, avocado, apple, and cheese on the salad leaves.
3. In a separate bowl, whisk together olive oil, apple cider vinegar, lemon juice, sugar, and pepper, until fully combined.
4. Poor the salad dressing mixture over the chopped salad.

Notes

If you choose to marinate your chicken:

1. For the Italian Chicken:
2. Place 4-6 chicken breasts in a container that has a lid. (The recipe doesn't call for all 6 chicken breasts, but I still cook them so I can eat them throughout the week)
3. Pour the whole bottle of Italian Salad Dressing over the frozen breasts.
4. Refrigerate over night or for about 6-8 hours.
5. Grill the chicken, and chop into square sized bites for the chopped salad!

Nutrition

Calories: 700 kcal · Carbohydrates: 37 g · Protein: 18 g · Fat: 56 g · Saturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 479 mg · Potassium: 927 mg · Fiber: 10 g · Sugar: 20 g · Vitamin A: 1506 IU · Vitamin C: 52 mg · Calcium: 227 mg · Iron: 2 mg

Cuisine: American

Course: Salad

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