Name: Bright Scallion and Spinach Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 200 g cooked chicken; 100 g baby spinach; 2 scallions; 100 g cherry tomatoes; 100 g cucumber; 30 ml extra virgin olive oil; 15 ml lemon juice; 5 g dijon mustard; 2 g kosher salt; 1 g black pepper

Equipment

Large mixing bowl

Small jar with lid

or Small bowl and whisk

Chef knife

Cutting board

Ingredients

2 servings

Salad Base

200 g cooked chicken, shredded or diced
100 g baby spinach, washed and dried
2 scallions, thinly sliced
100 g cherry tomatoes, halved
100 g cucumber, diced

Lemon-Mustard Dressing

30 ml extra virgin olive oil
15 ml lemon juice, freshly squeezed
5 g dijon mustard
2 g kosher salt
1 g black pepper, freshly ground

Nutrition (per serving)

375

Calories

30g

Protein

Carbs

25g

Fat

Fiber

Sugar

554mg

Sodium

Method

In a small jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, kosher salt, and black pepper. Secure the lid and shake vigorously until the dressing is thoroughly emulsified and opaque.

2mLook for: Dressing appears uniform and slightly thickened without separated oil

Place the baby spinach, shredded cooked chicken, sliced scallions, halved cherry tomatoes, and diced cucumber into a large mixing bowl.

Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure the spinach and chicken are evenly coated without bruising the greens.

Transfer the dressed salad to serving plates or bowls. Serve immediately to enjoy the crisp texture of the vegetables and the bright acidity of the dressing.

Chef's Notes

If your leftover chicken was stored in the refrigerator, let it sit at room temperature for 10 to 15 minutes before assembling. Cold chicken mutes flavor, whereas room temperature protein readily absorbs the bright vinaigrette.
The Dijon mustard in the dressing acts as a crucial emulsifier, binding the oil and lemon juice together so the dressing coats the leaves perfectly rather than pooling at the bottom of your bowl.
For meal prep, layer this salad in a mason jar starting with the dressing at the bottom, followed by the chicken, tomatoes, cucumber, scallions, and packing the spinach loosely at the top to keep everything crisp until lunch.
Do not skip freshly grinding the black pepper; the volatile oils released upon cracking provide a floral heat that pre-ground pepper cannot match.