Chicken and spinach salad with feta-peppercorn dressing

Total Time
18 min
10 min
8 min
Here’s proof that combining just a few bold-flavored ingredients is all that’s needed to create an amazing tasting dressing. Seasoned with feta cheese, thyme, and coarsely ground peppercorns, this vinaigrette gives universal spinach and grilled chicken plenty of zing. For additional Greek flare, grill some pita rounds and cut into wedges to accompany the salad. This dressing would also be delicious drizzled over a medley of grilled vegetables like a mixture of zucchini, red peppers, eggplant, and red onion. If you’re grilling another dish, throw some extra chicken on the grill to make this salad an effortless meal later in the week.


Fat-free feta cheese

1½ oz, (3 tbsp)

White wine vinegar

2 Tbsp

Extra virgin olive oil

4 tsp

Fresh thyme

½ tsp, chopped, or 1/8 tsp dried


½ tsp, red, white, and pink, coarsely cracked

Table salt

¼ tsp

Cooked boneless skinless chicken breast(s)

2 cup(s), chopped, (1/2 pound), diced

Fresh baby spinach

5 oz, (1 bag)

Fresh mushroom(s)

1 cup(s), white variety, thinly sliced

Grape tomatoes

1 cup(s), halved

Uncooked red onion(s)

½ medium, thinly sliced


  1. Whisk together feta, vinegar, oil, thyme, peppercorns, and salt in large bowl. Add chicken, spinach, mushrooms, tomatoes, and onion and toss to combine.
  2. Per serving (about 2 cups)