Spinach Salad with Chicken and Avocado

Spinach Salad with Chicken and Avocado
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

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.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 230

  • Total Fat 15g
    • Saturated Fat 2.1g
    • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 310mg
  • Total Carbohydrate 11g
    • Dietary Fiber 5g
    • Total Sugars 3g
  • Protein 16g
  • Potassium 860mg
  • Phosphorus 280mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Nonstarchy vegetable, Lean protein, 2 Fat



  • baby spinach
    12 oz
  • small avocado (pitted and cut into thin slices)
  • roma (plum) tomatoes (diced)
  • diced cooked chicken breast
    1 cup
  • sunflower seeds
    4 tbsp
  • light ranch dressing
    6 tbsp


  1. 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.