Spinach Salad with Chicken and Eggs
If you’re searching for a delicious yet nutritious option, this Spinach Salad with Chicken and Eggs is sure to impress! Featuring fresh baby spinach, protein-packed eggs, and crispy chicken, this salad is dressed with a creamy garlic vinaigrette that ties all the flavors together. Perfect for busy weeknights or as a refreshing side at brunch, this delightful dish offers a balance of hearty tastes and vibrant greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling, Frying
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 6 strips turkey bacon (or chicken)
- 1 (5 ounce) package fresh baby spinach
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons balsamic vinegar
- 1–2 cloves garlic (minced)
- Salt & pepper (to taste)
Instructions
- Hard boil the eggs by boiling them for about 10 minutes. Transfer to cool water for easy peeling.
- Cook the turkey bacon in a skillet over medium-high heat until crispy; about 10 minutes. Drain on paper towels.
- In a bowl, combine mayonnaise, sour cream, balsamic vinegar, and minced garlic to create the dressing.
- Toss fresh baby spinach with dressing and top with crispy turkey bacon pieces and sliced hard-boiled eggs. Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 salad (290g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 186mg