Go Back
Spinach Salad With Chicken Beets And Goat Cheese 2026 04 05 105408 819x1024 1

Spinach Salad with Chicken, Beets, and Goat Cheese

A nutritious and satisfying salad featuring fresh spinach, high-protein chicken, sweet beets, and creamy goat cheese, perfect for meal prep and busy families.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vinaigrette
  • 1/3 cup olive oil Provides healthy fats that keep you full
  • 3 tablespoons seasoned rice vinegar Adds zest without extra calories
  • 1 tablespoon sugar Balances acidity; can be adjusted or replaced with honey
  • 1 teaspoon Dijon mustard Gives depth of flavor
  • 1 teaspoon tarragon leaves, dried or fresh Enhances taste with herbal notes
  • 1/8 teaspoon kosher salt Essential for flavor enhancement
  • 1/8 teaspoon freshly ground black pepper Adds warmth and depth
Salad Base
  • 6 cups baby spinach leaves Base; rich in vitamins
  • 2 cups sliced roasted or pickled beets Sweet and colorful; can use canned or fresh
  • 1 baked chicken breast sliced High-protein component; use rotisserie chicken for convenience
  • 1 whole avocado, pitted and sliced Creaminess and healthy fats
  • 1/4 cup goat cheese crumbles Tangy flavor; may substitute with feta
  • 1/4 cup toasted pecans Adds crunch; can replace with walnuts for a budget-friendly option

Method
 

Preparation
  1. Prepare the vinaigrette: Add all of the vinaigrette ingredients to a small jar fitted with a lid. Shake vigorously to blend. After tasting, adjust sugar if desired.
  2. In a large salad bowl, combine baby spinach leaves, sliced roasted or pickled beets, and the sliced baked chicken.
Assembly
  1. Drizzle 2 tablespoons of the vinaigrette over the salad and toss gently to coat.
  2. Arrange the sliced avocado, goat cheese crumbles, and toasted pecans over the top.
  3. Drizzle with more vinaigrette as desired and sprinkle with additional kosher salt and freshly ground black pepper to taste.

Notes

Serve fresh to keep the spinach from wilting. Store leftovers in an airtight container for up to 3 days, keeping the vinaigrette separate.