Celebrate National Spinach Day on March 26 with our Twice as Good Spinach Salad with Almond Chicken!

Yield: 4 Cooking Time: 40 Minutes Cooking Difficulty: Easy


  1. Preheat oven to 375°. Line baking sheet with foil and lightly spray with nonstick cooking spray.
  2. Season chicken with salt and pepper. Set aside.
  3. Mix eggs with water in shallow dish to make an egg wash.
  4. Combine the almonds, flour, chili powder, onion powder, dry mustard, and salt in separate shallow bowl
  5. Working with one piece at a time, coat chicken breast in egg wash and then almond crust mixture. Place on prepared baking sheet. Repeat with remaining chicken. Bake for 15-20 minutes.
  6. While chicken is cooking, prepare salad and dressing.
  7. To assemble salad, make base with spinach in large bowl or individual bowls. Top spinach with blackberries, grape tomatoes, pumpkin seeds, and feta cheese. Set aside.
  8. Mix all ingredients for dressing in small bowl. Dressing should be slightly thick.
  9. Chicken is fully cooked when meat thermometer registers 165°F when inserted into the thickest part of the chicken breast. Allow to cool and then top salad with chicken.
  10. Drizzle salad dressing over salad and chicken. Enjoy!


Baking Sheet
Measuring Cups
Measuring Spoons
Meat Thermometer
Mixing Bowl


  • 8 cups Fresh Spinach
  • 1 cup Blackberries
  • 1 cup Grape Tomatoes
  • ½ cup Roasted Pumpkin Seeds
  • 1 cup Crumbled Feta Cheese
  • Lemon Poppy Dressing:
  • ½ cup Plain Greek Yogurt
  • ¼ cup Fresh Lemon Juice
  • ¼ cup Extra Virgin Olive Oil
  • 1 tablespoon Honey
  • 1 teaspoon Poppy Seeds
  • ¼ teaspoon Salt
  • ¼ teaspoon Fresh Ground Black Pepper
  • Almond Crusted Chicken:
  • 4-6 ounces Skinless Chicken Breast Fillets
  • 2 Eggs, beaten
  • 2 tablespoons Water
  • 1 cup Sliced Almonds
  • ½ cup Whole Wheat Flour
  • 1 teaspoon Chili Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dry Mustard Powder
  • ½ teaspoon Salt