Recipe Corner: Grilled Chicken, Spinach, and Mushroom Salad with Lemon Dressing


By Christine Vartanian Datian



2 large grilled, boneless, skinless chicken breasts, diced (or store-bought rotisserie chicken, about 2 cups, diced or shredded)

4-6 cups fresh spinach, washed, torn into pieces, or choice of assorted greens

1 large cucumber, peeled and diced

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2 cups sliced mushrooms

1 pint cherry tomatoes, cut in half, or 2 medium tomatoes, cut into chunks

1 each large red and green bell pepper, cut into chunks or sliced and grilled

1 large red onion, cut into chunks and grilled

1/2 cup Kalamata or black olives, chopped

Fresh mint, parsley, and oregano,

6-8 oz. Feta cheese, crumbled

2 medium avocados, sliced or diced

Croutons or pita chips (crushed)

Toasted pine nuts, almonds or walnuts


Lemon Dressing

1/2 cup olive oil

Juice of two large lemons

1/4 cup fresh mint, chopped

2 cloves garlic, crushed

2 tablespoons red wine vinegar

1 tablespoon Dijon-style mustard

1 teaspoon lemon zest

Dash of sugar

Kosher or sea salt and black pepper



Combine dressing ingredients in a glass container or bowl and mix; check seasonings, cover, and chill before serving.

Combine the chicken and spinach together in a large bowl; add the cucumbers, mushrooms, tomatoes, grilled bell pepper and red onions, and olives, and toss.  Add the mint, parsley, and oregano to taste, and toss again.  Add some dressing, the cheese and diced avocado, and toss again.

Garnish salad with croutons, pita chips, and choice of toasted nuts, if desired, and serve extra salad dressing on the side.

Serves 2-4.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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