High Protein Spinach Salad with Chicken and Quinoa

I used to think healthy salads meant boring salads. You know the type—plain lettuce, maybe some sad tomatoes, and dressing that tastes like cardboard. That was until I figured out the secret: you just need to throw in things that actually taste good.

This spinach salad with chicken and quinoa is what I make when I want something filling but don’t want to feel like I’m punishing myself. The blueberries add a little sweetness, the feta gives you that salty kick, and the almonds? They’re there for crunch. It’s the kind of salad that doesn’t leave you hunting through the pantry an hour later.

What Kind of Quinoa Should I Use?

You can use white, red, or black quinoa for this salad, and they’ll all taste great. White quinoa has the mildest flavor and fluffiest texture, which makes it a good choice if you’re new to quinoa or want it to blend into the background of your salad. Red and black quinoa have a slightly nuttier taste and hold their shape a bit better, which can add a nice textural element to your dish. If you can find it, tricolor quinoa (a mix of all three) looks pretty in the bowl and gives you the best of all worlds.

Options for Substitutions

This salad is super adaptable, so feel free to mix things up based on what you have:

• Baby spinach: You can swap spinach for arugula, kale (massage it first to soften), or any mixed greens you prefer. Each will give the salad a slightly different flavor profile.
• Quinoa: Brown rice, farro, or couscous work great here. Just cook according to package directions and use the same amount.
• Chicken breast: Try rotisserie chicken for convenience, or swap in grilled shrimp, salmon, or chickpeas for a vegetarian option.
• Blueberries or strawberries: Dried cranberries, pomegranate seeds, or sliced apples are all tasty alternatives that add that sweet element.
• Feta cheese: Goat cheese, blue cheese, or shaved parmesan all work well. If you’re dairy-free, just leave it out or add some nutritional yeast for a cheesy flavor.
• Sliced almonds: Walnuts, pecans, or sunflower seeds give you that same satisfying crunch.
• White wine vinegar: Apple cider vinegar, red wine vinegar, or fresh lemon juice are all good substitutes in the dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this salad is adding warm quinoa directly to the greens, which will wilt your spinach and make everything sad and limp – always let your quinoa cool completely before assembling.

Overdressing is another common problem that can turn your fresh salad into a soggy mess, so start with half the dressing, toss well, and add more only if needed.

To keep your almonds from getting soft and losing their crunch, add them right before serving rather than letting them sit in the salad, and make sure they’re actually toasted (a quick 3-5 minutes in a dry pan makes a huge difference in flavor).

If you’re meal prepping, pack the dressing separately and keep the berries on top rather than mixed in, which prevents everything from getting mushy by day three.

What to Serve With Spinach Salad with Chicken and Quinoa?

This salad is pretty filling on its own since it’s packed with protein from the chicken and quinoa, but I love pairing it with a warm crusty roll or some pita bread on the side. If you’re serving it for a group, consider adding a simple soup like butternut squash or minestrone to make it feel more like a complete meal. A glass of iced tea or lemonade is my go-to drink choice, especially in warmer months when this salad really shines. You could also serve it alongside other light dishes like hummus with veggies or a simple pasta salad for a nice lunch spread.

Storage Instructions

Store Components: This salad is best enjoyed fresh, but you can prep the components ahead to save time. Keep the cooked quinoa and chicken in separate airtight containers in the fridge for up to 4 days. Store the dressing in a small jar and give it a good shake before using.

Assemble Fresh: I don’t recommend storing this salad already assembled because the greens will get soggy and the berries can make everything watery. Instead, pack the components separately and toss everything together right before eating. The feta and almonds can go in small containers too, so everything stays crisp and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 23-27 g
• Fat: 29-34 g
• Carbohydrates: 41-48 g

Ingredients

For the salad:

• 4 cups baby spinach
• 1 cup cooked quinoa
• 1 cup cooked chicken (shredded or cubed)
• 1/2 cup blueberries
• 2 oz feta cheese crumbles
• 3 tbsp toasted sliced almonds

For the dressing:

• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Step 1: Prepare the Vinaigrette Base

• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey until emulsified and well combined.

Season with kosher salt and freshly ground black pepper.

Set aside at room temperature.

I like to make my dressing while the proteins are still warm from cooking—the warmth helps the flavors meld together beautifully.

Step 2: Build the Salad Base

• 4 cups baby spinach
• 1 cup cooked quinoa
• 1 cup cooked chicken

Place the baby spinach in a large serving bowl or on individual plates.

Arrange the cooked quinoa and cooked chicken evenly over the spinach, creating a balanced distribution of protein and grains throughout.

Step 3: Add Fresh and Textured Elements

• 1/2 cup blueberries
• 2 oz feta cheese crumbles
• 3 tbsp toasted sliced almonds

Top the salad with the blueberries, feta cheese crumbles, and toasted sliced almonds.

For the best presentation and texture, I scatter these ingredients evenly across the top rather than tossing them in—this keeps the almonds crispy and lets each bite deliver different flavors and textures.

Step 4: Dress and Serve

• vinaigrette from Step 1

Drizzle the vinaigrette from Step 1 over the salad and toss gently but thoroughly to coat all ingredients evenly, ensuring the greens are well dressed while maintaining the structure of the quinoa, chicken, and toppings.

Serve immediately while the spinach is cool and crisp.

High Protein Spinach Salad with Chicken and Quinoa

Delicious High Protein Spinach Salad with Chicken and Quinoa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 2 servings

Calories 560 kcal

Ingredients

  

For the salad

• 4 cups baby spinach
• 1 cup cooked quinoa
• 1 cup cooked chicken (shredded or cubed)
• 1/2 cup blueberries
• 2 oz feta cheese crumbles
• 3 tbsp toasted sliced almonds

For the dressing

• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

 

• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey until emulsified and well combined. Season with kosher salt and freshly ground black pepper. Set aside at room temperature. I like to make my dressing while the proteins are still warm from cooking—the warmth helps the flavors meld together beautifully.
• Place the baby spinach in a large serving bowl or on individual plates. Arrange the cooked quinoa and cooked chicken evenly over the spinach, creating a balanced distribution of protein and grains throughout.
• Top the salad with the blueberries, feta cheese crumbles, and toasted sliced almonds. For the best presentation and texture, I scatter these ingredients evenly across the top rather than tossing them in—this keeps the almonds crispy and lets each bite deliver different flavors and textures.
• Drizzle the vinaigrette from Step 1 over the salad and toss gently but thoroughly to coat all ingredients evenly, ensuring the greens are well dressed while maintaining the structure of the quinoa, chicken, and toppings. Serve immediately while the spinach is cool and crisp.