Creamy Parmesan Spinach Salad with Grilled Chicken

I am very fortunate that my daughter loves vegetables. The only veggies she doesn’t like are lettuce and black olives. Seeing as she eats anything else, I have zero problems with allowing lettuce and black olives to be ‘not her thing’. Because of this, a lot of the time, we use spinach and/or kale as the base for our salads, which are more nutrient rich anyway!

My daughter found this recipe on the back of a bag of great value Parmesan cheese and immediately requested it to be added to our menu. What kind of mom would I be, to turn down a request for spinach? 😉

I can not say enough good things about this recipe! I ended up cleaning my plate and going back for seconds an hour later! We used our easiest ever marinade for the grilled chicken, but feel free to use whichever is your favorite!

Creamy Parmesan Spinach Salad (Makes 6 servings)

Ingredients

4 Chicken Breast, marinated, grilled & sliced

1/2 cup mayonnaise

2 tsp lemon juice

1/2 tsp worcestershire sauce

2/3 cups shredded parmesan cheese

2 tsp fresh parsley, chopped

1/4 tsp black pepper

1 clove garlic, minced (fresh is best!)

2 tsp olive oil

1/4 cup half & half (or 2 Tbsp heavy cream + 2 Tbsp whole milk)

12 oz baby spinach

optional toppings:

additional parmesan, thinly sliced red onion, croutons, sun dried tomatoes, black olives etc….

Directions

Place mayonnaise, lemon juice, worcestershire, shredded parmesan, parsley, garlic, olive oil, and half & half in blender or food processor. Blend until smooth. Place spinach in a large bowl and dress with the dressing until coated. Divide the spinach into 6 plates and top with chicken and additional toppings as desired. Serve immediately.