Spinach Salad
This spinach salad is loaded with protein and vegetables and is perfect for meal prepping. Baby spinach is topped with diced chicken, hard-boiled egg, thinly sliced baby bella mushrooms, grape tomatoes, blue cheese, crispy prosciutto, and a homemade chunky blue cheese dressing. Eat it for lunch or dinner!
Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 1 tablespoon Olive Oil
- Salt and Pepper
- About 1 ½ cups White Wine I used Pino Grigio
- 4 slices of Prosciutto
- ½ pound Baby Spinach
- 1 cup thinly sliced Baby Bella Mushroom
- 1 cup chopped Grape Tomatoes
- ½ cup Crumbled Blue Cheese
- 4 Hard Boiled Eggs sliced
- Blue Cheese Dressing
Instructions
- Start by preparing the chicken. Heat your oven to 300 degrees. Place the chicken breasts on a baking sheet. Drizzle the olive oil over, and sprinkle with salt and pepper. Then pour the white wine into the pan, you want it to be about ½ inch high. Place the chicken in the oven to bake. After 30 minutes, flip it over, and let it cook for another hour.
- You have about 40 minutes of downtime while the chicken bakes. After 40 minutes, place the proscuitto on a parchment lined baking sheet, and place it in the oven alongside the chicken. Cook the prosciutto for about 15 minutes, until it is hard and crisp. Let cool, and then crumble.
- Next, prepare the blue cheese dressing if you are making it from scratch.
- Remove the chicken from the oven, and slice or dice.
- To assemble the salads, divide the spinach between for plates or storage containers. Add the sliced chicken, chopped tomatoes, sliced mushrooms, crumbled blue cheese, sliced egg, and crispy prosciutto. Either top with blue cheese dressing and eat right away, or leave undressed and store for later.
Notes
You could certainly add some different ingredients. Steak could be substituted for chicken. You could use bacon instead of prosciutto. Avocado, toasted walnuts, and chopped bell peppers would be welcome additions.
