This Spinach Salad is a twist on the classic, deeply flavored with grilled mushrooms, red onions, sweet peppers and herby grilled chicken. Tossed with our healthy take on a flavorful French dressing, this salad makes a perfect complete dinner for warm days.
This spinach salad has all the best things going on. The idea of this recipe is based on the classic spinach salad that usually features raw mushrooms, raw onion, hard-boiled egg, and bacon. In our version, we elevated this up to an entree salad utilizing the grill for a delicious summer meal outdoors.
Mushrooms, red onions, and sweet peppers are grilled along with this amazingly flavorful marinated chicken. (Of course, you can leave the chicken off and throw on tofu bacon or your favorite plant-based protein.)
The grilled goodies are served over spinach and dressed with this richly delicious and healthy French dressing.
This spinach salad is heavenly topped with hard-boiled eggs, feta cheese, and coconut bacon! Coconut bacon is super easy to make with just 3 ingredients! Adding a delicious sweet and savory crunch. Though feel free to use whatever version of bacon that you prefer such as this vegan bacon, crispy cooked tempeh bacon, regular bacon or turkey bacon!
Ingredients in Spinach Salad
- Baby spinach
- mushrooms- any grillable mushroom (cremini, portobello, shitake, maitake, oyster, etc.)
- red onion
- bell pepper or sweet peppers
- herby grilled chicken
- French Dressing (recipe below)
- Optional additions: hard-boiled egg, feta cheese, and coconut bacon
Can this salad be made vegan?
Yes! Leave out the chicken and hard-boiled eggs. Super flavorful as is, or throw on your favorite protein. Tofu, tempeh or chickpeas, would all be great. Avocado would make a lovely addition in lieu of the egg.
How to make Spinach Salad with grilled veggies and chicken
Start the chicken marinating, following this grilled chicken recipe. This step can also be done up to a day ahead.
Drizzle in olive oil whisking all the while until combined and emulsified.
Grill the veggies and the marinated chicken.
Remove from the grill when they are cooked to your liking. The veggies will continue to cook a bit after removing them from the heat.
Assemble: Toss the spinach with some of the dressing (you will have some dressing left over). Cut chicken, peppers, and mushrooms into bite-sized slices. Arrange over the dressed spinach. Top with sliced hard-boiled eggs, feta cheese, and coconut bacon.
The salad, dressing, and chicken can all be prepped ahead & grilled ahead and served up later for quick and healthy mid-week meals.
More recipes you may enjoy
- Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto
- Summer Panzanella Salad
- Grilled Tuscan Bread Salad
- Lemony Chicken Arugula Quinoa Salad
- How to Grill Veggies
- The Best Grilled Chicken
Hope you enjoy this salad as much as we have!Print