Chicken and Spinach Salad from Seasons 52 features tender grilled chicken, fresh baby spinach, crisp red onions, crunchy toasted almonds, and tangy feta cheese, all tossed in a light balsamic vinaigrette, offering a vibrant and healthy blend of flavors and textures.
Equipments
- Grill or grill pan
- Tongs
- Chef’s knife
- Cutting board
- Salad spinner
- Mixing bowl
- Whisk
- Salad serving bowl
- Salad tongs or servers
- Measuring spoons
Ingredients
- 2 boneless, skinless chicken breasts
- 6 cups fresh baby spinach
- 1/2 small red onion
- 1/3 cup sliced almonds
- 1/3 cup crumbled feta cheese
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Salt
- Black pepper
Fresh baby spinach should be thoroughly washed and dried using a salad spinner to remove any dirt or excess water, ensuring a crisp texture in your salad. Choose boneless, skinless chicken breasts for easy grilling and even cooking, and season them with salt and black pepper before grilling. Toasting the sliced almonds enhances their crunch and nutty flavor, which complements the tangy feta cheese perfectly. The balsamic vinaigrette combines balsamic vinegar, Dijon mustard, honey, and extra-virgin olive oil, creating a balanced dressing that ties all the ingredients together. Your Chicken and Spinach Salad from Seasons 52 copycat menu will deliver a vibrant, healthy mix of flavors and textures that you can enjoy anytime.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season chicken breasts with salt and black pepper.
- Grill chicken 5-7 minutes per side, until fully cooked.
- Remove from grill, let rest 5 minutes, then slice.
- Thinly slice red onion.
- Wash and dry baby spinach using salad spinner.
- Toast sliced almonds in a dry pan over medium-low heat until golden; set aside.
- In mixing bowl, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, a pinch of salt, and black pepper to taste.
- In large salad serving bowl, combine spinach, sliced red onions, grilled chicken slices, toasted almonds, and crumbled feta.
- Drizzle vinaigrette over salad.
- Toss gently to combine using salad tongs or servers.
- Serve immediately.
Substitution
Chicken and Spinach Salad from the Seasons 52 copycat menu combines grilled chicken breasts with fresh baby spinach, red onions, toasted almonds, and crumbled feta, all dressed in a tangy balsamic vinaigrette. If fresh baby spinach is unavailable, you can substitute with baby kale or mixed salad greens for a similar texture and nutrition. Toasted walnuts or pecans work well as alternatives to almonds, offering a different but complementary crunch. When grilling chicken, using a grill pan indoors is a convenient option, and make sure to flip with tongs for even cooking. Your dressing can be adjusted by swapping honey with maple syrup or agave to suit dietary preferences without compromising flavor.
Tips
Ensure the grill or grill pan is preheated properly to prevent the chicken from sticking and to achieve those desirable grill marks. Letting the chicken rest for 5 minutes after grilling allows juices to redistribute, making it tender and flavorful. Use a salad spinner to thoroughly dry the baby spinach, so the vinaigrette adheres better without making the salad soggy. When toasting almonds, keep a close eye as they can burn quickly; golden color and nutty aroma signal they are ready.
Nutritions
Chicken and Spinach Salad from Seasons 52 offers a nutrient-rich combination of lean protein from grilled chicken and fiber-packed baby spinach. The addition of toasted almonds provides healthy fats and a good source of vitamin E, while crumbled feta adds calcium and a touch of protein. Balsamic vinaigrette made with extra-virgin olive oil contributes heart-healthy monounsaturated fats, supporting your cardiovascular health. This salad delivers a balanced mix of vitamins, minerals, and macronutrients, perfect for a wholesome meal.
Storage
Store leftover Chicken and Spinach Salad in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent sogginess. Keep the vinaigrette separate if possible and toss just before serving to preserve the crispness of the spinach and almonds. Your chicken should be cooled completely before refrigerating to avoid moisture buildup.
Variation or Alternatives
For a variation, swap grilled chicken with seared shrimp or smoked salmon to add a seafood twist that pairs well with the tangy balsamic vinaigrette. Replace baby spinach with arugula or mixed greens to introduce a peppery or diverse leaf flavor profile. You can also substitute feta cheese with goat cheese or blue cheese for a creamier texture and more robust taste. Toast walnuts or pecans instead of almonds to create a different crunchy element that complements the salad's textures.
Allergies
The Chicken and Spinach Salad contains common allergens such as almonds and feta cheese, which may trigger reactions in individuals with tree nut or dairy allergies. The Dijon mustard includes mustard seeds, another potential allergen to be aware of. Ensuring you review these ingredients carefully can help you avoid any adverse effects.
Why this recipe?
The Chicken and Spinach Salad at Seasons 52 is praised for its fresh, nutrient-rich ingredients that combine tender grilled chicken with vibrant spinach leaves, cherry tomatoes, and toasted pine nuts, creating a balanced and satisfying meal. Its unique blend of flavors, including a tangy vinaigrette dressing, offers a healthy yet indulgent dining experience that appeals to health-conscious diners. Making a copycat version allows you to enjoy this flavorful, wholesome salad in the comfort of your home, using high-quality ingredients tailored to your taste. Recreating this dish can save you money while maintaining the restaurant's signature taste and nutritional benefits.