Grilled Chicken Spinach Salad with White Balsamic Vinaigrette

Name: Grilled Chicken Spinach Salad with White Balsamic Vinaigrette
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 2 tbsp fresh squeezed lemon juice; 1/4 cup basil leaves; 7 oz bag baby spinach; 1 tsp dried oregano; 3 tbsp white balsamic vinegar; few thin slices of red onion; 1 tsp garlic; 2 tbsp chopped shallots; 1/2 sweet red bell pepper; Kosher salt to taste; 1 tbsp water; 1 1/2 cups grape tomatoes sliced in half; fresh ground black pepper to taste; 2 tbsp extra virgin olive oil; 1 carrot; pinch Salt and freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
20 mins
Servings
4 servings
Calories
183 kcal
Course
Salad, Lunch, Dinner
Cuisine
American

Grilled Chicken Spinach Salad with White Balsamic Vinaigrette

Iris Warren

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Chicken marinaded with lemon, garlic and oregano, then grilled to perfection and served over a colorful spinach salad. Topped with a white balsamic vinaigrette, does it get better than that?

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Ingredients

Servings

4 boneless skinless chicken breasts (3 oz each)
2 tbsp fresh squeezed lemon juice
1/4 cup basil leaves
7 oz bag baby spinach
1 tsp dried oregano
3 tbsp white balsamic vinegar
few thin slices of red onion
1 tsp garlic (crushed)
2 tbsp chopped shallots
1/2 sweet red bell pepper (sliced into strips)
Kosher salt to taste
1 tbsp water
1 1/2 cups grape tomatoes sliced in half
fresh ground black pepper to taste
2 tbsp extra virgin olive oil
1 carrot (sliced into ribbons)
pinch Salt and freshly ground black pepper

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Instructions

Combine the marinade ingredients - lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two 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 your 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.

Nutrition Information

Show Details

Serving 1/4th Calories 183kcal (9%) Carbohydrates 11.5g (4%) Protein 17.5g (35%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 37mg (12%) Sodium 101.5mg (4%) Fiber 3g (12%) Sugar 1.5g (3%)