This Spinach Salad with Chicken, Sun-Dried Tomatoes and Almonds is everything I love in a feel-good, wholesome meal: tender grilled chicken, hearty spelt grain, vibrant greens, sweet sun-dried tomatoes and crunchy toasted almonds — brought together with a tangy balsamic-lemon dressing. It’s healthy, protein-rich, family-friendly, and perfect for lunch prep or a fuss-free weeknight dinner.
What You’ll Need for This Chicken Spinach Salad Recipe
This hearty chicken salad is packed with simple ingredients that deliver big on texture and flavour:
- Pearled spelt – Nutty and chewy, it’s a fibre-rich ancient grain. Can swap with farro or barley.
- Chicken breast – Grilled for flavour and sliced into tender pieces.
- Sun-dried tomatoes – Sweet, rich and umami-packed. Use oil-packed for extra flavour.
- Red onion – Adds sharp bite and colour.
- Fresh spinach & parsley – Greens that brighten the salad beautifully.
- Slivered almonds – Toasted for a satisfying crunch.
- Simple balsamic dressing – Olive oil, balsamic glaze, lemon juice, salt and pepper.
Tip: You can easily make this salad vegetarian by skipping the chicken or swapping it with chickpeas.
How to Make Spinach Salad with Chicken (Easy Steps)
This chicken salad is a breeze to put together—here’s how:
- Cook the spelt until tender, then set aside.
- Grill the chicken, let it rest, and slice into bite-sized pieces.
- Whisk the dressing ingredients until combined.
- Toss everything together — spelt, veggies, herbs, almonds and dressing.
- Add the chicken, give it a final toss, and serve. That’s it!
You’ll find all the exact measurements and cooking instructions in the recipe card below.
This Chicken Spinach Salad can easily be made vegetarian and vegan
More often than not, I enjoy this salad with chickpeas (1 x 400 g can organic chickpeas). It’s delicious with or without the spinach and whether enjoyed as a main or a delicious side. Best yet… leftovers keep amazingly well, so you can enjoy the next day just as much. Which means it’s the perfect bring to work sort of lunch. I particularly like it with my new favorite carrot salad.
Why You’ll Love This Chicken and Spelt Salad
- Hearty, satisfying and nourishing
- Packed with plant-based fibre and lean protein
- Easy to customise with seasonal veggies
- Great for lunches or dinner meal prep
- Delicious warm or chilled
Craving more? If you enjoyed this spinach salad with grilled chicken, then you might also love these flavorful and varied salad recipes:
- Grilled Steak Salad with Balsamic Glaze
- Spinach Salad with Pears, Walnuts & Gorgonzola
- Quinoa Salad with Roasted Eggplant and Cherry Tomatoes
- Cobb Salad (American-style mixed salad)
Each of these salads is easy to prepare, packed with nutrients, and brings fresh variety to your everyday meals.
Spinach Salad with Chicken, Sun-dried Tomatoes and Almonds
This simple spinach salad with grilled chicken is full of fresh Mediterranean flavors, including sun-dried tomatoes, toasted almonds, sweet red onion and baby spinach. This recipe can easily be adapted to become vegetarian or vegan. Yields 4 serving (or two really big mains).
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the salad:
- 3/4 cup pearled spelt (130 g)
- 1 tablespoon extra-virgin olive oil
- 2 large organic skinless, boneless chicken breasts (500-600 g)
- sea salt and freshly ground pepper, to taste
- 3/4 cup sun-dried tomatoes, chopped (75 g)
- 1 large red onion, finely chopped
- 4 handfuls baby spinach hard stems removed and chopped (75-100 g)
- 2 small bunches flat-leaf parsley, chopped
- 3/4 cup slivered almonds, lightly toasted (75 g)
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons Crema con Aceto Balsamico di Modena (balsamic reduction)
- 1 tablespoon freshly squeezed lemon juice
- sea salt and freshly ground pepper, to taste
Method
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Cook spelt: Cook the spelt according to package instructions; in double the amount water for 20 minutes. Once done, drain if needed and set aside, covered with a lid.
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Grill chicken: While the spelt cooks, prepare the chicken. Rub the chicken with a little olive oil and sprinkle with salt and pepper.
Using a large grill skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for about 1 minute until golden on one side. Flip the chicken breasts over and cook on the other side until golden and grill marks appear. Reduce the heat to medium and cover with a lid. Cook for 5 minutes, flip the chicken using a pair of tongs and cook the other side for about 5 minutes, or until done.
NOTE: Cooking time can vary depending on the size of the breasts. I used two for this recipe, which were quite large, 600 g in total. Cooking time may be less if using smaller filets.
Turn off heat, and set the skillet aside to allow the chicken to rest in pan for a few minutes before cutting into bite-sized cubes.
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Make dressing: Meanwhile, in a small bowl, mix the dressing ingredients together until emulsified.
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Assemble salad: In a large serving bowl, add the cooked spelt, sun-dried tomatoes, red onion, spinach, parsley and almonds. Pour over the dressing and toss to combine. Add the chicken pieces and toss again.
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Serve and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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