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Spinach Salad with Chicken, Corn, Tomatoes, and Feta

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

  • Servings: 4

Photography: Marcus Nilsson


  • Oil, for grill
  • 5 chicken cutlets (about 1 pound total)
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 bag (10 ounces) baby spinach
  • 2 large tomatoes, cut into 1/2-inch wedges
  • 3 ounces feta, crumbled (1/2 cup)
  • 1 cup corn kernels (from 2 ears)


  1. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken until cooked through, 1 to 2 minutes per side, flipping once. Transfer to a cutting board and let rest 5 minutes before cutting crosswise into strips.

  2. In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chicken, spinach, tomatoes, feta, and corn; toss to combine.

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