recipe - spinach salad with chicken

This quick spinach salad pairs mushrooms and prosciutto with chicken in a simple citrusy yogurt dressing.

recipe - spinach salad with chicken

Simple Spinach Salad with Creamy Orange Dressing

This quick spinach salad is a tasty and light lunch or early supper. The creamy orange-flavored dressing is made with yogurt instead of the fuller fat options. I like to use the breast of a cooked rotisserie chicken. It’s even better when the chicken is slightly warm!
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 People


  • 1.5 oz mushrooms
  • 4 oz baby spinach
  • 2 oz radicchio
  • 3 oz cooked chicken breast
  • 1.5 oz prosciutto


  • 2 tbsp olive oil
  • 1 orange juice of 1 orange + zest
  • 1 tbsp plain yogurt



  • Mix the Spinach and Radicchio in a large bowl.
  • Rinse and slice mushrooms, then add to spinach mixture.
  • Chop the cooked chicken breast.
  • Roll the Prosciutto and slice into 1/2 inch pieces.
  • Add both the chicken & prosciutto to the spinach mixture and toss gently.
  • Toss the completed salad with the Orange Yogurt Dressing.


  • Squeeze the juice of the orange into a small bowl.
  • Zest 1/2 the orange.
  • Add the olive oil, and yogurt and whisk until fully blended.


If you need to cook the chicken breasts separately, you can roast them in the oven.
  1. Rinse & pat the chicken breast dry.
  2. Season with salt & pepper.
  3. Lightly grease a glass or oven safe dish with a little olive oil.
  4. Drizzle a little of the olive oil on top of the chicken.
  5. Bake in a pre-heated over 350 degrees for about 20 minutes or until the breasts are no longer pink.

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