Mediterranean Chicken Spinach Salad

Holly Clegg


  • 2 Cups  diced, skinless rotisserie chicken breast
  • 1 Cup  edamame, cooked according to package instructions
  • 1/2 Cup  chopped sun-dried tomatoes, reconstituted
  • bunch green onions, chopped
  • cucumber, peeled and chopped
  • 1/4 Cup  chopped mint leaves, or 1 tablespoon dried mint
  • 2 Teaspoons  dried dill weed
  • 3 Tablespoons  roasted garlic seasoned rice vinegar, or any vinegar
  • 1 Tablespoon  lemon juice
  • 2 Tablespoons  olive oil
  • 3 Cups  packed baby spinach leaves
  • 1/3 Cup  crumbled reduced-fat feta cheese

With the magic of rotisserie chicken and chic ingredients like edamame, sun-dried tomatoes, mint, and feta, you have a satisfying, stylish light entrée salad. Fresh mint makes a difference — if you don’t have it growing rampant, check any grocery.

Click here to see 10 Easy Summer Chicken Recipes

Click here to see 101 Ways to Cook Chicken


In large a bowl, combine the chicken, edamame, sun-dried tomatoes, green onions, cucumber, mint, and dill, mixing well.

In small a bowl, whisk together the vinegar, lemon juice, and olive oil. Toss with the spinach and feta and divide mixture evenly among individual plates. Top with chicken mixture. Serve.

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