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Chicken Spinach Pasta Salad Bowl

Course Main Course
Servings 4


  • 1 box gluten-free pasta
  • 2 chicken breasts shredded
  • 5 oz spinach
  • 4 tbsp salad dressing of choice


  • Cook pasta according to directions on box, until al dente.
  • Cook your chicken breasts in your preferred method and shred it before setting it aside. See note for cooking chicken in oven.
  • In a large bowl, toss together the spinach, shredded chicken, pasta, with salad dressing of your choice.
  • Let chill before serving.


Preheat oven to 400 degrees. Coat your chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon Italian seasoning, 1/4 teaspoon seasoning salt, 1/8 teaspoon paprika, and 1/8 teaspoon black pepper. Place on a baking sheet covered in foil and place in the preheated oven. Bake for 22 - 26 minutes. Let the chicken rest for 5 minutes before slicing.
This recipe has been lightly adapted from Carmy.