Chicken & Mulberry Spinach Salad
A vibrant, protein-packed salad that balances tender grilled chicken with the earthy bite of fresh spinach and the sweet-tart burst of ripe mulberries. Tossed with crunchy toasted walnuts and a bright lemon-honey dressing, this salad comes together in under 30 minutes for a light yet satisfying meal.
For 4 servings
- prep
Season the chicken.
1.Pat chicken breasts dry with paper towels.2.Drizzle with 1 tbsp olive oil, season with salt and black pepper on both sides. - grill · ~14 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.2.Place chicken on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F.3.Transfer to a cutting board and let rest for 5 minutes before slicing.TIPDon't move the chicken too early — let it release naturally from the grill for clean grill marks. - mix
Make the lemon-honey dressing.
1.Whisk together lemon juice, remaining 1 tbsp olive oil, and honey in a small bowl until emulsified.2.Season with a pinch of salt and black pepper. - assemble
Assemble the salad.
1.Add spinach to a large bowl and toss with half the dressing.2.Slice rested chicken against the grain into strips.3.Arrange chicken slices over the spinach.4.Scatter mulberries, toasted walnuts, and sliced red onion on top.5.Drizzle with remaining dressing.TIPToast walnuts in a dry pan for 2-3 minutes until fragrant — it deepens their flavor. - serve
Serve immediately.
Divide among plates and enjoy while the chicken is still slightly warm and the spinach is crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken completely dry before seasoning for a better sear and golden crust.
- 2Let the grilled chicken rest for a full 5 minutes to retain juices when sliced.
- 3Toast walnuts in a dry skillet over medium heat until fragrant, about 3 minutes.
- 4Toss spinach with dressing first to coat leaves evenly and prevent sogginess.
- 5Slice chicken against the grain for tender, bite-sized strips in every forkful.
- 6Add mulberries just before serving to keep them from bleeding into the salad.
Adapt it for your goals.
High-protein
Swap chicken breast for grilled chicken thighs (juicier, more iron) or add a soft-boiled egg on top for extra satiety and protein density.
low oilLow-oil
Replace the olive oil in the dressing with an equal amount of plain Greek yogurt blended with water — keeps the creamy mouthfeel with dramatically less fat.
veganVegan
Substitute the chicken with sliced pan-seared tofu or tempeh, and replace honey with maple syrup or agave for a fully plant-based meal.
nut freeNut-free
Omit walnuts and add toasted pumpkin seeds or sunflower seeds for crunch without the allergen, while still delivering healthy fats and texture.
berry swapBerry-swap
If fresh mulberries aren't available, use equal amounts of blackberries or halved fresh figs — both offer similar sweet-tart contrast and soft texture.
Why this is on our healthy list.
Rich in Antioxidants
Mulberries and spinach both contain high levels of anthocyanins and vitamin C, which help combat oxidative stress and support immune function.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety without excess calories.
Heart-Healthy Fats
Walnuts offer omega-3 fatty acids and monounsaturated fats that support cardiovascular health and reduce inflammation.
Iron Absorption Aid
The vitamin C in lemon juice enhances absorption of non-heme iron from spinach, making this salad especially beneficial for those with low iron stores.
Frequently asked questions
Yes, but thaw them gently on paper towels and pat dry before adding to prevent excess moisture from diluting the dressing.
