Chicken-Spinach Picnic Salad
A vibrant, protein-packed salad combining tender chicken, fresh spinach, crunchy broccoli and water chestnuts, topped with crispy bacon and Parmesan for a flavorful, crowd-pleasing dish.
Ingredients
- 1/4 cup soy sauce ⓘ
- 2 tablespoons cooking oil ⓘ
- 1/2 teaspoon sugar ⓘ
- 3 cups cooked, cubed chicken ⓘ
- 2 cups broccoli florets ⓘ
- 1 (8 oz.) can water chestnuts
- Parmesan cheese ⓘ
- 3 teaspoons vinegar
- 1 teaspoon minced onion ⓘ
- 1/4 teaspoon pepper ⓘ
- 5 ounces fresh spinach, torn in bite-sized pieces ⓘ
- 6 slices bacon, cooked and crumbled ⓘ
Instructions
- Mix soy sauce, vinegar, cooking oil, minced onion, sugar, and pepper and pour over cooked, cubed chicken to marinate.
- Refrigerate for at least several hours to marinate.
- Combine torn spinach, broccoli florets, water chestnuts, and crumbled bacon in a large bowl.
- Just before serving, add the marinated chicken mixture to the salad.
- Sprinkle with Parmesan cheese before serving.
Tips & Substitutions
For added flavor, consider marinating the chicken overnight instead of just a few hours. If you're short on time, pre-cooked rotisserie chicken can be a great substitute for cooked, cubed chicken. You can also add other vegetables like bell peppers or carrots for extra crunch. This salad is versatile and can be served warm or cold, making it perfect for picnics.
Serving Suggestions
This Chicken-Spinach Picnic Salad makes for a hearty main dish, but it can also be served as a side salad at gatherings. Pair it with crusty bread or a light soup, such as Hot Potato Soup, for a complete meal. For a touch of elegance, serve it on a bed of mixed greens or alongside fruit salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and bacon mixture in a skillet over low heat, ensuring not to wilt the spinach too much. Alternatively, enjoy it cold straight from the fridge for a refreshing option.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Spinach Picnic Salad contains roughly 168 calories, with 8g protein, 23g carbohydrates, and 6g fat. It is an excellent source of vitamin C (136% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1907mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to fully thaw and cook it before cubing. If you're short on time, consider using pre-cooked frozen chicken to save time on preparation.
What can I substitute for water chestnuts?
If you can't find water chestnuts, you can substitute them with sliced jicama for a similar crunch or use chopped celery for added freshness. Both alternatives work well and maintain the salad's texture.
How can I make this salad vegetarian?
To make this salad vegetarian, simply omit the chicken and bacon. You can add chickpeas or tofu for protein, while keeping the rest of the ingredients the same. This way, you can still enjoy a delicious and satisfying salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).