Chicken and Spinach Salad With Avocado and Fruit

Chicken and Spinach Salad With Avocado and Fruit


The salad can be accompanied by crusty bread and corn on the cob and rounded out with brownies for dessert.


  • 8 ozs skinless, boneless chicken breasts
  • ½ cantaloupe or other melon, or 2 oranges, peeled and divided into segments
  • 8 ozs spinach, trimmed, washed, dried, and torn into bite-sized pieces
  • 1 avocado, peeled and thinly sliced
  • Salt and pepper
  • ¼ cup granulated sugar (for dressing)
  • 3 tbsps white wine vinegar (for dressing)
  • 1 tsp grated onion (for dressing)
  • ½ tsp paprika (for dressing)
  • ½ tsp dry mustard (for dressing)
  • ¼ tsp salt (for dressing)
  • 33333100000 tsp vegetable oil (for dressing)


  1. Sweet-and-Sour Dressing: In a small saucepan over medium heat, combine sugar and vinegar; cook stirring, for 2 minutes, or until the sugar dissolves. Cool. Stir in onion, paprika, mustard, and salt. Transfer mixture to a blender; with motor running, add oil in a slow stream through the feed tube.
  2. Meanwhile, put chicken in a saucepan with 1⁄4 inch water and bring to a boil. Reduce heat to medium-low; cover and simmer, turning once, for 5 minutes, or until just cooked through. Remove chicken, cool and cut crosswise into 1⁄4-inch slices.
  3. Scoop out melon with melon baller or cut into cubes. In a large salad bowl, toss spinach, chicken, avocado, melon, dressing, and salt and pepper to taste.
  4. Tip: The dressing can be made, covered and refrigerated for up to 1 week. The chicken can be cooked, cooled, covered, and refrigerated up to 2 days.