Name: Grilled Chicken Spinach Salad with Balsamic Dressing
Cook time: 10 min
Yield: 4
Ingredients: 12 oz chicken breasts; 7 oz baby spinach; red onion; ½ sweet red bell pepper; 1½ cups grape tomato; 1 Carrot; For Marinade:; 2 tbsp lemon juice; 1 tsp dried oregano; 1 tsp garlic; kosher salt; fresh ground black pepper; For White Balsamic Vinaigrette:; ¼ cup basil leaves; 3 tbsp white balsamic vinegar; 2 tbsp shallots; 1 tbsp water; 2 tbsp extra virgin olive oil; pinch salt and freshly ground black pepper

grilled chicken spinach salad with balsamic dressing recipe

How To Make Grilled Chicken Spinach Salad with Balsamic Dressing

Tossed with bell pepper, tomato, and carrot, this spinach salad is served with lemon-marinated chicken, then drizzled with white balsamic vinaigrette.

Preparation:

Cooking: 10 minutes

Marinate Time: 2 hours

Total: 2 hours 10 minutes

Serves:

Ingredients

12ozchicken breasts,boneless skinless
7ozbaby spinach,(1 bag)
red onion,few thin slices
½sweet red bell pepper,sliced into strips
1½cupsgrape tomato,sliced in half
1carrot,sliced into ribbons

For Marinade:

2tbsplemon juice,fresh squeezed
1tspdried oregano
1tspgarlic,crushed
Kosher salt,to taste
fresh ground black pepper,to taste

For White Balsamic Vinaigrette:

¼cupbasil leaves
3tbspwhite balsamic vinegar
2tbspshallots,chopped
1tbspwater
2tbspextra virgin olive oil
pinchsalt and freshly ground black pepper

Instructions

Combine the marinade ingredients: lemon juice, oregano, garlic puree, salt, and black pepper, and pour over chicken. Let it marinate in the refrigerator a minimum of 2 hours, but preferably 4-6 hours or longer.
Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside.
Preheat an indoor or outdoor grill to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
When the grill is hot, lay the chicken on the grill.
Cook the chicken until well-browned on both sides and firm, but not hard to the touch. Transfer to a plate when done.
Divide spinach, onions, carrots, tomatoes, and peppers on 4 plates.
Top with the chicken and drizzle with balsamic dressing over each.