Description
Spring in a Bowl is a fresh, vibrant salad featuring juicy roasted chicken breasts paired with crisp spinach, cherry tomatoes, cucumber, and red onion. Tossed in a bright and tangy lemon-honey dressing, this healthy and colorful dish is perfect for a light lunch or dinner, celebrating the flavors of spring.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
Salad
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey or maple syrup
Instructions
- Preheat and season chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts generously with salt and pepper, then place them in a parchment-lined baking dish to ensure easy cleanup and prevent sticking.
- Roast the chicken: Roast the chicken in the preheated oven for 25-30 minutes until the internal temperature reaches 165°F (74°C) and the surface is golden brown. Remove from the oven and allow the chicken to rest for a few minutes before chopping into bite-sized pieces to retain juices.
- Prepare the vegetables: While the chicken roasts, chop the fresh spinach leaves, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion to create a fresh and crunchy salad base.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and honey or maple syrup until the dressing is smooth and well combined, balancing acidity and sweetness.
- Combine salad and chicken: In a large mixing bowl, combine the chopped roasted chicken with the prepared vegetables. Drizzle the dressing over the mixture and toss everything thoroughly to coat each ingredient evenly with the flavorful dressing.
- Serve: Serve the salad immediately in individual bowls. Optionally, garnish with extra cherry tomatoes or nuts for added texture and visual appeal.
Notes
- For added crunch, consider topping the salad with toasted walnuts or almonds.
- To make the meal vegetarian, substitute chicken with roasted tofu or chickpeas.
- Leftover salad can be stored covered in the refrigerator for up to 2 days but is best enjoyed fresh.
- Adjust the honey quantity in the dressing to your preferred sweetness level.
