The chicken & black bean spinach salad is a lunchtime power boost that will fuel you through the afternoon. It’s packed with veggies and tossed with a simple garlic-lime dressing. Prep the ingredients ahead of time (see the notes for more details) for easy weekday lunches.
For the Dressing
For the Salad
I like to cook the chicken ahead of time to make it easy to toss a salad together for lunch. To prepare the chicken, I pound it out to an even thickness (about a 1/2″ thick), season it on both sides with salt and pepper, and cook it on a grill pan on both sides until it’s cooked through, about 3 minutes on each side. Or, use shredded rotisserie chicken and skip the cooking.
If you want to prep this salad ahead of time, cook and dice the chicken, chop the spinach, slice the radishes, and drain and rinse the black beans. You can also make the dressing ahead. Keep all of the components separate in the fridge until you are ready to make the salads. Add the cheese and avocado and it’s ready to serve.
Keywords: spinach salad, chicken spinach salad
Find it online: https://www.girlgonegourmet.com/spinach-salad/