Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Salad with Grapes, Avocado, and Almonds over Spinach 3.3 (25) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins 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). Ingredients 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 ½ medium shallot, thinly sliced ¼ cup sliced almonds, toasted 2 ears corn, shucked and removed from cob 1 avocado, halved and thinly sliced Directions In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside. 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. Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately. Rate it Print