Spinach Salad with Chicken and Avocado

A good salad needs veggies, protein, flavor, and different textures. The chicken in this recipe provides the protein. When combined with avocado and sunflower seeds, you get the perfect flavor, texture and crunch. This quick and easy salad is perfect for a light and satisfying lunch. It's also great for meal prepping—simply pack each serving in a separate container, and wait to add the dressing until right before serving.
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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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2 cups
Ingredients
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baby spinach
- 12 oz
- 340 g
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small avocado (pitted and cut into thin slices)
- 1
- 1
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roma (plum) tomatoes (diced)
- 2
- 2
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diced cooked chicken breast
- 1 cup
- 1 cup
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sunflower seeds
- 4 tbsp
- 4 tbsp
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light ranch dressing
- 6 tbsp
- 6 tbsp
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Directions
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In a large salad bowl, combine the spinach, avocado, tomatoes, chicken, and sunflower seeds. Add the dressing and toss to coat evenly. Or, if preparing ahead of time, divide the salad between four containers. Add 1 1/2 tbsp of dressing just before eating.