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Chicken Salad with Grapes, Avocado, and Almonds over Spinach


This summery salad benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

  • Prep:
  • Total Time:

Source: Body+Soul, July/August 2009


  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 1 pound chicken cutlets
  • 1 teaspoon ground coriander
  • 1 bunch flat leaf spinach
  • 1 cup seedless organic red grapes, halved
  • 1/2 medium shallot, thinly sliced
  • 1/4 cup sliced almonds, toasted
  • 2 ears corn, shucked and removed from cob
  • 1 avocado, halved and thinly sliced


  1. In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.

  2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (this may need to be done in batches), turning once, until opaque throughout, 4 to 5 minutes. Transfer to a cutting board and let rest for 5 minutes; slice thinly crosswise.

  3. Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.

Reviews Add a comment

  • Amanda Keenan
    5 JUL, 2012
    This was a recipe fit for the queen! Delicious and nutritious, although I left out the shallots for bias reasons. It is a must try, (and simple to make). Bon Appetit!