Dairy-Free Creamy Spinach Salad
A hearty salad featuring fresh spinach transformed into a creamy base with mayo and lemon juice, topped with seasoned chicken, crispy bacon, and colorful baby tomatoes. The spinach is minced to create a unique creamy texture that coats all ingredients. Perfect for a satisfying lunch or light dinner, this salad combines protein-rich chicken and bacon with fresh vegetables and crunchy croutons for varied textures and flavors.
Ingredients
Instructions
- 1
Use a food processor to mince the spinach
- 2
Add mayo and lemon juice and mix until well combined and creamy
- 3
Season chicken with salt and pepper and saute until cooked through
- 4
Cool chicken to room temp and dice into chunks
- 5
Saute bacon until crunchy
- 6
Dry and drain bacon on paper towels then chop
- 7
Finely chop green onion or chives
- 8
Cut the tomatoes in halves or quarters depending on size
- 9
Mix all ingredients and dressing together just before serving
Tips
Mince spinach finely in food processor to create a smooth, creamy texture that acts as both salad base and dressing.
Let chicken cool completely before dicing to prevent wilting the spinach when mixed together.
Good to Know
Refrigerate up to 2 days. Store dressing separately if making ahead.
Prepare all components separately up to 1 day ahead. Mix just before serving.
Serve immediately after mixing to maintain crouton crunch.
Common Mistakes
Mix ingredients just before serving to prevent soggy croutons and wilted texture.
Substitutions
Gluten-Free Swaps
different crunch
General Alternatives
FAQ
Can I make this salad ahead of time?
Prepare components separately and store in refrigerator. Mix just before serving to maintain texture and prevent soggy croutons.
What if I don't have a food processor?
Finely chop spinach with knife and mash with mayo and lemon using fork, though texture won't be as smooth.
How long will leftovers keep?
Store mixed salad covered in refrigerator up to 2 days, though croutons will lose crunch after first day.