My mom doesn’t like to cook and she doesn’t. But when she does, it’s pretty incredible! This recipe is and was one of my favorites. What I specially like about this is that you can use your leftover roast chicken  to make it (check out the lemon pepper chicken recipe 

The recipe for a lemon vinaigrette dressing is given below. This dressing lasts for about a week when refrigerated in a jar. Just remember to give it a good stir before using. (Note: Alternatively, you could use a store bought lemon/French dressing).

I also chose to serve the salad in red lettuce leaves. Why? Because it looks pretty, tastes good and is a rich source of Vitamin A and Vitamin K.

For the Lemon Vinaigrette Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced
  • 1/2 tsp sugar/agave
  • 1/4 tsp fresh ground pepper
  • 1/8 tsp Himalayan Salt

For the Salad

  • 1 large chicken breast, roughly chopped
  • 1 bag spinach
  • 1/2 small onion, diced fine
  • 1 tsp salt
  1. Start by making the lemon vinaigrette by whisking together all its ingredients in a small bowl.
  2. Taste and adjust seasoning accordingly.
  3. Allow the dressing to sit for an hour or so, and then whisk again before using.
  4. Next, cook the spinach in a large pan until it wilts.
  5. Add in the salt and mix well and remove from heat.
  6. Mix the diced onions and chicken along with the spinach. (Note: I prefer using red onions here as it adds a little color and the sharper taste adds to the recipe. Feel free to use whatever type you like)
  7. Give the dressing a good whisk and add to the chicken and spinach mix as per your taste.
  8. Serve at room temperature or chilled.