Grilled Chicken Spinach Salad
Ingredients
The salad
-
4
pieces
boneless skinless chicken breasts, 3 oz each
-
7
oz
baby spinach
-
few
slices
red onion
-
½
piece
sweet red bell pepper, sliced into strips
-
1½
cups
grape tomatoes, sliced in half
-
1
piece
carrot, sliced into ribbons
The marinade
-
2
tbsp
fresh squeezed lemon juice
-
1
tsp
dried oregano
-
1
tsp
garlic, crushed
-
to taste
N/A
kosher salt
-
to taste
N/A
fresh ground black pepper
The vinaigrette
-
¼
cup
basil leaves
-
3
tbsp
white balsamic vinegar
-
2
tbsp
chopped shallots
-
1
tbsp
water
-
2
tbsp
extra virgin olive oil
-
pinch
N/A
salt
-
to taste
N/A
freshly ground black pepper
Instructions
- Combine the marinade ingredients and pour over the chicken, marinate in the refrigerator for at least 2 hours, preferably 4-6 hours.
- Blend the vinaigrette ingredients in a blender until smooth and set aside.
- Preheat the grill to medium-high and ensure the grates are clean and lightly oiled.
- Grill the chicken until well browned on both sides and firm to the touch, then transfer to a plate.
- Divide the spinach, onions, carrots, tomatoes, and peppers among four plates.
- Top each salad with grilled chicken and drizzle with balsamic vinaigrette.
Nutrition Facts (estimated)
Servings
4
Calories
183
Total fat
8g
Total carbohydrates
11.5g
Total protein
17.5g
Sodium
101.5mg
Cholesterol
37mg
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