Are you tired of boring, bland salads that leave you hungry and unsatisfied? Prepare to be amazed by this mouthwatering Chicken Spinach and Endive Salad that's about to revolutionize your meal routine! Packed with protein, bursting with fresh flavors, and incredibly easy to prepare, this recipe is your ticket to a delicious, nutritious lunch that will have everyone asking for your secret. Whether you're a health enthusiast, a busy professional, or simply someone who loves incredible food, this salad is your new go-to meal that promises to tantalize your taste buds and fuel your body.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 chicken breasts, cooked and sliced
- 4 cups fresh spinach
- 2 cups endive, sliced
- 1/4 cup walnuts, toasted
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the chicken breasts. If not already cooked, season them with salt and pepper. Heat a skillet over medium heat and add a tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes on each side or until they are fully cooked and have an internal temperature of 165°F (75°C). Once cooked, remove from heat, let them rest for a few minutes, and then slice them into thin strips.
- While the chicken is cooking, prepare the vegetables. Rinse the fresh spinach thoroughly under cold water to remove any dirt or grit. Shake off excess water or use a salad spinner to dry the spinach leaves. Place the spinach in a large salad bowl.
- Next, take the endive, cut off the base, and slice it into thin strips. Add the sliced endive to the bowl with the spinach.
- In a small skillet, toast the walnuts over medium heat. Stir them frequently for about 3-5 minutes or until they are fragrant and lightly browned. Be careful not to burn them. Once toasted, remove from heat and let them cool slightly before adding them to the salad bowl.
- Add the crumbled feta cheese to the salad bowl with the spinach, endive, and walnuts.
- Now, prepare the lemon savory dressing. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and a pinch of salt and pepper to taste. Adjust the seasoning as desired.
- Once the chicken has cooled slightly, add the sliced chicken to the salad bowl. Drizzle the lemon savory dressing over the salad ingredients.
- Gently toss the salad to combine all the ingredients and ensure the dressing coats everything evenly. Be careful not to break the feta cheese too much while mixing.
- Serve the Chicken Spinach and Endive Salad immediately, garnished with additional walnuts or feta if desired. Enjoy your fresh and healthy meal!
Tips
- Chicken Cooking Hack: For extra juicy chicken, let it rest for 3-5 minutes after cooking to retain moisture and ensure even distribution of juices.
- Toasting Nuts Perfection: Watch your walnuts carefully while toasting - they can burn quickly! The moment you smell a nutty aroma, they're ready.
- Dressing Pro Tip: Make the dressing separately and taste before adding. Adjust lemon, salt, and pepper to your preference for a personalized flavor profile.
- Prep in Advance: Cook the chicken and toast the walnuts ahead of time to make assembly faster during busy weekdays.
- Freshness Matters: Use the freshest spinach and endive possible. Crisp, vibrant greens make a huge difference in the overall salad experience.
- Serving Suggestion: Serve immediately after dressing to prevent the greens from wilting and maintain that perfect, crisp texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 90mg
