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Sun-Dried Tomato & Chicken Spinach Salad

Total Time

Prep/Total Time: 20 min.


4 servings

Plain old chicken isn't my favorite, but dress it up and I'm all about it. Sun-dried tomatoes, red peppers and spinach do the trick. —Cindy Worth, Lapwai, ID
Sun-Dried Tomato & Chicken Spinach Salad Recipe photo by Taste of Home


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1/2 cup julienned oil-packed sun-dried tomatoes
  • 1/2 cup julienned roasted sweet red peppers
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1 cup shredded Parmesan cheese
  • 8 bacon strips, cooked and crumbled
  • 1/2 small red onion, thinly sliced
  • Salad dressing of your choice


  1. In a large skillet, heat oil over medium heat. Add chicken, tomatoes and red peppers; cook and stir 6-8 minutes or until chicken is no longer pink.
  2. Divide spinach among four plates; top with cheese, chicken mixture, bacon and onion. Serve with salad dressing.

Nutrition Facts

1 serving (calculated without salad dressing): 369 calories, 20g fat (7g saturated fat), 94mg cholesterol, 866mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 38g protein.

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