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    Home > Main Courses > Main Dishes Chicken > Grilled Chicken Wilted Spinach Salad

    Grilled Chicken Wilted Spinach Salad

    Published: Jun 1, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Grilled chicken tenderloin and wilted spinach salad.

    Grilled Chicken Wilted Spinach salad is super easy, super flavorful, and a very healthy weeknight dinner idea that you’ll embrace. A splash of Sherry Vinegar brings excitement to the citrus dressing.

    Wilted spinach salad with grilled chicken tenders in a salad bowl.

    I try to eat as healthy as I can during the week, so I can indulge in a cheeseburger or mac and cheese to celebrate the weekends.

    So when I find recipes like this Wilted Spinach Salad with Grilled Chicken Breast Tenders, I feel like I’ve found gold.

    This Chicken and Spinach Salad is one of my all time favorites. It comes together in about 30 minutes and can practically be made one-handed without having to put down your after work/before dinner glass of wine. e-a-s-y recipe.

    The combination of flavors here are striking thanks to the warm dressing, salty olives and rosemary dusted chicken tenders. 

    And with the techniques of tossing the chicken and onion in olive oil before cooking and finishing by steaming and wilting the spinach, you end up with a nice texture and wonderful warm flavors.

    Let’s take a look:

    Ingredients You’ll Need

    Ingredients to make wilted spinach salad with grilled chicken.
    • Chicken Breast Tenders. To make this recipe as easy peasy as possible, purchase pre-cut chicken tenders.
    • Baby Spinach
    • Onion: Use a sweet onion, yellow or white onion.
    • Olives: Use your favorite. Black olives, Kalamata, Spanish, or even Castelvetrano. Or a combination.
    • Almonds: Slivered or sliced.
    • Sherry Vinegar
    • Olive Oil
    • Orange Juice
    • Fresh Rosemary
    • Salt and Freshly Ground Black Pepper

    Ingredient Substitutions

    • Chicken: Boneless skinless chicken thighs would be a great substitution for chicken breast tenders. And you can purchase a whole boneless skinless chicken breast and slice it yourself into tenders.
    • Vinegar: Red Wine Vinegar is a good substitute for Sherry Vinegar. Or use Apple Cider Vinegar.
    • Almonds: Try pine nuts in place of almonds.
    • Rosemary: Use dried rosemary in place of fresh.

    Expert Tip: Don’t skip toasting nuts when using them for any recipe. Toasting draws the natural oils to the surface of nut, intensifying the flavor and making the nuts crunchier. It simply makes them taste better.

    Step by Step Instructions, It’s Easy

    Mixing chicken tenders with onions and olive oil.
    Cooking citrus dressing for wilted spinach salad.
    • Step 1: In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and 1/4 teaspoon each pepper and salt. Set Aside.
    • Step 2: For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave the pan on the warm burner.
    How to cook chicken tenders on the grill.
    • Step 3: Grilling Chicken Tenderloins: Heat a grill to medium high heat, 400 degrees. Using a grill basket so onions don’t fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
    Chicken and spinach salad with citrus dressing.
    • Step 4: Place spinach, olives, toasted nuts, grilled chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

    FAQS

    What Does It Mean To Wilt Spinach?

    Wilting spinach means to heat it to a point to simply soften the leaves, but doesn’t cook the spinach long enough to break it down. For this recipe, the warm dressing and the technique of mixing it with hot chicken and covering the ingredients to create steam will soften the spinach and keep it bright green and pleasant to eat.

    Storage and Leftovers

    This salad is best served right after cooking due to the wilted spinach. If you want to save leftovers, store in an airtight container in the refrigerator up to three days. Let the spinach and chicken sit on the counter for about 30 minutes to take the chill off and eat at room temperature. Unfortunately trying to reheat the wilted spinach will only result in over-cooking it and it will turn flat in flavor in undesirable in texture.

    Tips For Success

    • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
    • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
    • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.
    • No outdoor grill? You can sear the meat stovetop using a grill pan set over medium high heat.

    Recipe for Grilled Chicken Wilted Spinach Salad

    I hope you give this incredibly easy recipe for grilled chicken and wilted spinach salad a try.

    In the world of salads, the vibrant and crisp green leaves of lettuce often steal the limelight. However, next time you’re thinking about a main course salad, turn your attention to spinach. This simple recipe has a unique charm that will have you asking for more.

    Related Recipes

    • Creamy Tangy Avocado Chicken Salad
    • Sweet Chili Mustard Grilled Chopped Chicken Salad
    • Strawberry Chicken Salad with Creamy Poppyseed Dressing
    • Mexican Chicken Salad with Avocado
    • Chopped Chicken Salad with Sweet Chile Mustard Dressing

    And if you’re looking for more main course salad recipes, don’t miss my Salad Category. You’ll find lots of healthy dinner options including the most popular on my site for Old Fashioned Taco Salad with Catalina Dressing.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    This recipe was first published June of 2011 and updated June 2023 to add step by step instructions.

    Wilted spinach salad with grilled chicken tenders in a salad bowl.

    Grilled Chicken Wilted Spinach Salad

    Grilled Chicken Wilted Salad is a super easy and super flavorful weeknight dinner idea. A splash of red wine vinegar, a sprinkle of olives and pine nuts and you’ve got a very healthy chicken spinach salad.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 217kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 pound chicken tenderloins
    • 1 medium onion halved lengthwise, cut into thin wedges
    • 3 Tablespoons olive oil
    • 1 Tablespoon rosemary fresh, crushed, or 1/2 teaspoon dried rosemary
    • 3/4 teaspoon coarsely ground black pepper
    • 1/2 Cup Orange Juice
    • 2 Tablespoons red wine vinegar
    • 12 ounces baby spinach leaves
    • 1/4 cup olives sliced, pitted Kalamata works good here
    • 1/4 cup pine nuts toasted, or slivered almonds, toasted
    Prevent your screen from going dark

    Instructions

    • In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and 1/4 teaspoon each pepper and salt. Set aside.
    • For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave pan burner to keep warm.
    • Heat grill or indoor grill pan to medium high heat.
    • Heat a grill to medium high heat, 400 degrees. Using a grill pan so onions don't fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
    • Place spinach, olives, nuts, chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

    Notes

    Tips For Success
    • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
    • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
    • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.

    Nutrition

    Calories: 217kcal | Carbohydrates: 5g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 221mg | Potassium: 656mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5370IU | Vitamin C: 18.4mg | Calcium: 71mg | Iron: 2.3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Grilled Chicken Wilted Salad …It’s What’s for Dinner.

    Lea Ann Brown
    Lea Ann Brown

    Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

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    Reader Interactions

    Comments

    1. Balvinder says

      June 02, 2023 at 7:22 am

      I have the same motto as you- eating healthy during the week so I can indulge a bit over the weekend. This grilled chicken with wilted salad sounds wonderful. And I really love the warm dressing.

      Reply
    2. Karen says

      April 22, 2011 at 11:03 am

      This looks and sounds so good. I just can’t wait to get our garden going so I can have fresh spinach!

      Reply
      • Lea Ann says

        April 23, 2011 at 6:28 am

        I’m with ya sistah! I can’t plant anything until May 10, I imagine it’s ever later for you.

        Reply
    3. Reeni says

      April 19, 2011 at 7:25 pm

      Delicious flavor combinations – everything I love! I thought I’d be eating more salads by now but it’s still chilly soup weather here! Soon.

      Reply
      • Lea Ann says

        April 20, 2011 at 6:11 am

        I’ve been eating lots of salads already, even though it’s still pretty cold here.

        Reply
    4. Kathleen says

      April 18, 2011 at 6:16 pm

      Great photo and delicious sounding salad!

      Reply
    5. Zia Liz says

      April 18, 2011 at 4:59 pm

      This recipe became my favorite when you included wine as part of the preparation! Think I’ll have to make it tonight…

      Reply
    6. Velva says

      April 18, 2011 at 4:09 pm

      A definitely good salad when you are eating light but, need to be satisfied.

      Hope you have a awesome week.

      Velva

      Reply
      • Lea Ann says

        April 18, 2011 at 4:57 pm

        Thanks Velva

        Reply
    7. freshandfoodie says

      April 18, 2011 at 9:09 am

      This looks fantastic — I love the wilted salad with the kalamata olives. Plus, anything I can cook while drinking a glass of wine is a winner in my book!

      Reply
      • Lea Ann says

        April 18, 2011 at 4:59 pm

        The wine part is important! 🙂

        Reply
    8. Design Wine and Dine says

      April 18, 2011 at 7:29 am

      OR…get your husband to cut the onions so you can keep sipping away! 🙂

      Love this recipe!!!!!!!!

      Reply
      • Lea Ann says

        April 18, 2011 at 7:48 am

        I love how you think!!! 🙂

        Reply
    9. Karen Harris says

      April 18, 2011 at 6:04 am

      This looks just wonderful. My mom used to make a wilted salad when I was a child. This brings back wonderful memories.

      Reply
      • Lea Ann says

        April 18, 2011 at 6:36 am

        My mom made one with warmed bacon grease vinaigrette and it was soooooo good.

        Reply
    10. Chris says

      April 17, 2011 at 2:13 pm

      This is one of my favorite ways to use leftover grilled chicken! Guilt free and tasty.

      Reply
      • Lea Ann says

        April 17, 2011 at 2:16 pm

        Thanks Chris.

        Reply
    11. Brian Meagher says

      April 17, 2011 at 7:45 am

      The bacon looks awesome! We’ve made candied bacon before, but not with the pepper and cayenne. We will be trying your version.

      We practically *always* bake our bacon now, as we love how well it cooks. A little tip – use a sheet of parchment paper on the pan. Makes clean-up much easier.

      Reply
    12. My Carolina Kitchen says

      April 17, 2011 at 5:03 am

      Make with one hand and healthy? Now you’re talking. Fabulous photos as always Lea Ann.
      Sam

      Reply
      • Lea Ann says

        April 17, 2011 at 6:13 am

        Thanks Sam. 🙂

        Reply
    13. Boulder Locavore says

      April 17, 2011 at 5:00 am

      Liar! ‘Ice cream topped cinnamon bun bread’? Now how would you expect a girl to keep reading after that Lea Ann? I did reign in my overactive salivary glands, however and continued to read. What a yummy recipe. Love simple, good food (and the idea of ice cream topped cinnamon bun bread….)

      Reply
      • Lea Ann says

        April 17, 2011 at 6:15 am

        Too Funny Toni. And yes, that ice cream topped cinnamon bun bread from last weekend caused an entire week of this type of food. 🙂

        Reply
    14. Vickie says

      April 16, 2011 at 9:34 pm

      I’ll have you know, I laughed out loud when I read that you could practically make this one handed so as not to interrupt wine-time! In fact, I laughed so hard I spilled a little of my wine, or at least that’s the excuse I’m going to use. After the third glass and all, it’s hard to say what caused the spillage. Now back to that killer recipe – this sounds like the perfect weekday meal. I like fast, healthy, one-dish dinners that don’t interfere with my drinkin! 😛

      Reply
      • Lea Ann says

        April 17, 2011 at 6:20 am

        TOOOOOO funny! I knew you’d appreciate that one, but man I’m sorry to hear it caused a spillage. And yes, I’m convinced that’s totally the reason for the loss of beverage. I sure hope you like it if you try it.

        Reply
    15. Barbara | VinoLuciStyle says

      April 16, 2011 at 8:36 pm

      First, thank you for giving us the proscribed wine break…whew; that is good to know!

      Second…this is a great weekday meal and similar to what I will often do; quick, easy and light. And yum.

      Reply
      • Lea Ann says

        April 17, 2011 at 6:22 am

        Well I mean really, can you slice an onion with a glass of wine in your hand? 🙂

        Reply
    16. pam says

      April 16, 2011 at 8:10 pm

      This sounds wonderful!

      Reply
      • Lea Ann says

        April 17, 2011 at 6:22 am

        Thanks Pam! 🙂

        Reply
    17. Nancy says

      April 16, 2011 at 1:48 pm

      Sounds delicious – I’ll pass this on to the chef. I bought him a grill pan for xmas! We’re eating light these days 🙂 Nice work!

      Reply
      • Lea Ann says

        April 16, 2011 at 3:50 pm

        I love my grill pan, I’m sure Neal will too. Forgot to tell you, got the post card of Sophia, she’s on my refrigerator. 🙂

        Reply
        • Nancy says

          April 16, 2011 at 3:56 pm

          She will be happy to hear that 😉 I’ll let her know she is not in danger of being used for this dish.

    18. Russ says

      April 16, 2011 at 1:30 pm

      Any salad I make tends to be wilted…no matter my intentions. 😉

      Reply
      • Lea Ann says

        April 16, 2011 at 3:51 pm

        Well that makes you the expert! 😉

        Reply
    19. larry says

      April 16, 2011 at 1:16 pm

      This sounds really good Lea Ann and I’m sure the salad queen will love it. We’re harvesting leaf lettuce and spinach now and had our first wilted lettuce (southern style), using hot bacon grease and vinegar as a dressing. Not too healthy but very good.

      Reply
      • Lea Ann says

        April 16, 2011 at 3:51 pm

        I love that dressing that you’re talking about….LOVE it.

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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