Spinach Salad with Grilled Chicken & Veggies
Ingredients
The salad
-
1
pound
marinated chicken breast
-
6
pieces
crimini mushrooms
-
1
small
red onion
-
1
piece
red or yellow bell pepper
-
10
ounces
baby spinach
-
optional
sliced hard-boiled eggs
-
optional
coconut bacon
-
optional
feta cheese
French Dressing
-
2
tablespoons
red wine vinegar
-
1
tablespoon
dijon mustard
-
2
tablespoons
maple syrup
-
½
teaspoon
sea salt
-
½
teaspoon
pepper
-
1
clove
garlic, minced
-
¼
teaspoon
smoked paprika
-
½
teaspoon
tomato paste
-
⅓
cup
olive oil
Optional Coconut Bacon
-
1
cup
wide raw coconut flakes
-
1
tablespoon
smoked soy sauce
-
1
teaspoon
maple syrup
Instructions
- Marinate the chicken for at least 30 minutes or up to a day ahead.
- Prepare the dressing by whisking together red wine vinegar, dijon mustard, maple syrup, sea salt, pepper, minced garlic, smoked paprika, and tomato paste, then slowly drizzle in olive oil while whisking until emulsified.
- Preheat the grill and brush the mushrooms, onion slices, and peppers with olive oil and salt.
- Grill the marinated chicken and veggies, turning them as needed until cooked through.
- Assemble the salad by tossing spinach with some dressing, then adding sliced chicken, peppers, and mushrooms on top.
- Optionally, top with sliced hard-boiled eggs, feta cheese, and coconut bacon.
Nutrition Facts (estimated)
Servings
4
Calories
346
Total fat
19g
Total carbohydrates
15g
Total protein
29g
Sodium
792.4mg
Cholesterol
82.7mg
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