Healthy Choices Salads

Breakfast Salad

Breakfast Salad - Chinny's Kitchen
Written by Chinny's Kitchen

As the week draws to an end, we’re presented with another opportunity to reflect and shift focus to the important things, like what to have for breakfast on Saturday morning! Ha! Happy Friday!

I love the weekend because it means a lie in, family time and a good, hearty breakfast. As much as I’d love a stack of pancakes or French toast every morning (drool!), I’d love to live beyond 50 even more. So, every now and then I trade in the sugar and carbs for an equally indulgent breakfast salad! It’s healthy, hearty and super duper uber delicious! I find the breakfast salad to be one of the most deceptive meals because it doesn’t look like much but, boy  does it fill you up! It’s a great choice to start the day off on the right foot and requires very little preparation. This breakfast salad has many of the usual breakfast staples bar the carbs. If you’re after a quick, healthy, delicious breakfast that doesn’t resemble bird food, I have two words for you: you’re welcome.

Breakfast Salad
Prep time
Cook time
Total time
A healthy, hearty breakfast salad that's deliciously indulgent and perfect for your weekend morning!
Recipe type: Breakfast
Serves: 1
  • 1½ cups Spinach
  • Handful of Baby Plum Tomatoes
  • 3 Strips of Bacon
  • 2 Eggs
  • ½ Avocado
  • Pinch of Salt
  • Pinch of Black Pepper
  • 1 tsp Chia Seeds
  • 1 tsp Lemon Juice
  • 1 tbs Fat free Vinaigrette (or choice of salad dressing)
  1. Preheat your grill to medium heat.
  2. Grill your bacon for 12 mins until crispy (checking and turning every 5-7 mins).
  3. While the bacon is cooking, boil two eggs on medium-high heat for 12 mins.
  4. While your bacon and eggs are cooking, rinse your spinach and tomatoes and dry with a salad tosser to remove excess water.
  5. Slice your tomatoes in halves, toss with the spinach in a salad bowl along with your teaspoon of lemon juice until combined.
  6. Slice your avocado in half sprinkle over with a pinch of salt and black pepper.
  7. When your bacon and eggs are ready, allow to cool until you can handle it without burning yourself.
  8. Your bacon should be crispy so break into pieces directly into your salad bowl along with your vinaigrette and toss until combined.
  9. I don't have an egg slicer so I've sliced the eggs into quarters for ease.
  10. When ready, serve your spinach, tomato bacon mix and place your avocado and eggs over, sprinkle with a pinch of black pepper and chia seeds - most importantly, enjoy!

If you get a chance to try this recipe, I’d love to hear/see how it turned out! You can find me on InstagramPinterestFacebook and Twitter, share your creation using the hashtag #chinnyskitchen.

Thanks for reading, love you like I love life! x


About the author

Chinny's Kitchen

I'm Chinny - Londoner and foodie. I've had a love affair with food for as long as I remember and, for me, the kitchen is the ultimate playground. Inspired by a love of good food and my busy lifestyle, I created Chinny's Kitchen to share a variety of quick, easy, healthy, indulgent and always delicious recipes, food/health tips and general ways to have more fun with food. I develop new recipes, reinvent classics and eat tirelessly in adventurous corners around town.