Chicken Parmesan Spinach Salad

This post is brought to you by OXO. SNAP into summer!

Summer eats generally means lighter fare. When it’s ridiculously hot outside, the last thing anyone wants to do is cook. And even if you do, sometimes it’s more fun to eat outside. Or you’re outside anyway, swimming, visiting family, whatever. OXO’s 8 Piece SNAP Glass Round Container Set is perfect when you’re taking your summer meal somewhere fun.

8 Piece SNAP Glass Round Container Set

I love this set. For one, it’s made from BPA-free borosilicate glass. The heavy-duty stuff (really, you can feel the difference in weight when you hold one of these containers). The containers can withstand extreme temperature changes without the risk of cracking or shattering.

The lids each have four locking tabs and removable gaskets that create a leakproof seal. I took leftovers to work in one of these, and the seal really is leakproof. I didn’t have any liquid sloshing around the bottom of my lunch bag!

In addition to the 8 Piece Set, OXO also kindly sent me a Little Salad Dressing Shaker, as well as a 2-in-1 Salad Server Set. I figured my favorite summer salad would be perfect for showing it all off.

Chicken Parmesan Spinach Salad

Another great feature of the SNAP Glass Containers is that they’re stackable, as well as nestable. So you can pack up your salad ingredients and carry them off:

SNAP Glass Containers

The smaller containers are great for things like cheese, or croutons (which aren’t an ingredient for this salad). It keeps them from getting soggy/mushy, until you’re ready to combine everything.

SNAP Containers Outside

(Or, if you’ve got extra-ripe, extra-juicy tomatoes…)

And then, when you’re ready to eat, you can bring your plate back inside, to avoid all the bugs/mosquitoes.

Chicken Parmesan Spinach Salad

Yield: 6

Chicken Parmesan Spinach Salad

Chicken Parmesan Spinach Salad
Prep Time 2 hours
Cook Time 8 minutes
Total Time 2 hours 8 minutes


  • 1 lb. boneless, skinless chicken breast
  • salt & pepper
  • 1 Tbsp. olive oil
  • 6 C baby spinach
  • 3 medium tomatoes, thinly sliced
  • 1/4 C shredded Parmesan

[b]For the Dressing:[/b]

  • 1/2 C olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. fresh basil, finely chopped
  • 2 Tbsp. fresh rosemary, finely chopped
  • 2 Tbsp. fresh mint, finely chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


Place each chicken breast between 2 sheets of waxed paper. Using a meat mallet or rolling pin, flatten to a 1/4-inch thickness. Season each side of the chicken with salt and pepper.

Heat the 1 Tbsp. olive oil in a 10-inch skillet. Add the chicken, and cook 4-5 minutes per side. Remove from the heat, and cover with foil until cooled. Cut the chicken into bite-sized pieces, and refrigerate until ready to assemble the salad.

To make the dressing, combine the olive oil, lemon juice, basil, rosemary, mint, salt, and pepper in a container. Whisk vigorously or shake to combine.

Place the spinach on a large platter. Top with the sliced tomatoes, chicken, and Parmesan. Drizzle with the dressing before serving.

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DISCLOSURE: I was provided this set by OXO. No other compensation has been given. All thoughts and opinions are my own.