Spinach and Kale Chopped Salad with Italian Chicken

As the Six Sisters’ we are trying so hard to eat healthy! This recipe is so easy and delicious, it makes eating healthy, easy. The chicken is quick and easy and the salad dressing tastes amazing. And the best part is, you don’t have to feel guilty eating it!

Serves: 2

Spinach and Kale Chopped Salad with Italian Chicken

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • Salad:
  • 4 cups chopped salad leaf of your choice (I used spinach and kale, but it's your preference)
  • 1 1/2 cups chopped chicken (You can use the marinated and grilled chicken I used or Tyson frozen chicken is just as good!)
  • 1/3 cup snow peas chopped
  • 1 chopped avocado
  • 1 gala apple chopped (or other preferred apple)
  • 1/2 cup feta cheese (for topping, optional)
  • Dressing:
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • Dash of pepper
  • Chicken Marinade:
  • Place 4-6 chicken breasts (even though the salad only calls for one cup, I still cook the other chicken breasts, and eat them throughout the week)
  • 1 bottle Italian Salad Dressing over chicken breasts (I used the whole bottle of the Wishbone brand salad dressing)


  1. On a plate or a bowl, place chopped salad leaves on the bottom.
  2. Then add the chicken, snow peas, avocado, apple, and cheese on the salad leaves.
  3. In a separate bowl, whisk together olive oil, apple cider vinegar, lemon juice, sugar, and pepper, until fully combined.
  4. Poor the salad dressing mixture over the chopped salad.
  5. Enjoy!
  6. For the Italian Chicken:
  7. Place 4-6 chicken breasts in a container that has a lid. (The recipe doesn't call for all 6 chicken breasts, but I still cook them so I can eat them throughout the week)
  8. Pour the whole bottle of Italian Salad Dressing over the frozen breasts.
  9. Refrigerate over night or for about 6-8 hours.
  10. Grill the chicken, and chop into square sized bites for the chopped salad!

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