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Grilled Chicken and Spinach Salad with Balsamic Vinaigrette

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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?

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?

More grilled chicken salads I love are Houston’s Grilled Chicken SaladΒ tossed in a honey-lime vinaigrette and topped with a delicious peanut sauce, Grilled Romaine Corn and Chicken Salad with a salsa dressing and Grilled Chicken Salad with Strawberries and Spinach.

This is my favorite marinade for grilled chicken, the longer it marinates the better.Β  You can even freeze the chicken in the marinade when you first buy it. Then you just let it thaw in the refrigerator the day before you are ready to use it.

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?

Grilled Chicken Spinach Salad with White Balsamic Vinaigrette

5 from 1 vote
3
Cals:183
Protein:17.5
Carbs:11.5
Fat:8
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?
Course: Dinner, Lunch, Salad
Cuisine: American
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?
Cook: 10 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 1 /4th

Ingredients

  • 4 boneless skinless chicken breasts, 3 oz each
  • 7 oz bag baby spinach
  • few thin slices of red onion
  • 1/2 sweet red bell pepper, sliced into strips
  • 1 1/2 cups grape tomatoes sliced in half
  • 1 carrot, sliced into ribbons

For the Marinade:

  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp dried oregano
  • 1 tsp garlic, crushed
  • kosher salt to taste
  • fresh ground black pepper to taste

For the White Balsamic Vinaigrette:

  • 1/4 cup basil leaves
  • 3 tbsp white balsamic vinegar
  • 2 tbsp chopped shallots
  • 1 tbsp water
  • 2 tbsp extra virgin olive oil
  • pinch salt 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 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.

Last Step:

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Nutrition

Serving: 1 /4th, Calories: 183 kcal, Carbohydrates: 11.5 g, Protein: 17.5 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 37 mg, Sodium: 101.5 mg, Fiber: 3 g, Sugar: 1.5 g

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69 comments on “Grilled Chicken and Spinach Salad with Balsamic Vinaigrette”

  1. We used 2 pt chicken breast portions and less olive oil for a 4 pt dinner. And then paired it with some corn on the cob. Lovely summer grilled dinner!!!

  2. Avatar photo
    Jennistarbrite

    This was really good-I used just the chicken marinade for some thin breasts and it was delicious. I will be using this again. I putt them in the broiler on low since I have no grill and they were perfect–tender and not dry. TY SO MUCH for posting this because white breast chicken is usually something I avoid due to dryness.

  3. This looks amazing, and I bet that the chicken would be great on a whole wheat bun with fresh lettuce, tomatoes & pickles.

  4. Hi,

    Just wondering what the difference between shallots and red onion and scallions is? I checked google and pictures of both of those kinds of onions came up when I looked up shallots.

    Thanks!

  5. Avatar photo
    Sarah Bentley

    The photos are exclusively perfect captured. They are more inviting to a lot of viewers. I tried this recipe at home, all I could say is AWESOME! The taste is absolutely perfect to my taste buds. Moreover, to make them more stylish and attractive you can use Bamboo Clear Acrylic Flower Skewers for fork alternative or replacement.

  6. Love everything I have made from your blog. My Skinny Taste Cookbook is filling up with all 5 star recipes! πŸ™‚

  7. Just made this for dinner tonight and it was delicious! Thanks for posting all of these wonderful recipes Gina! I cook something from your website at least once a week if not more. Fantastic job! πŸ™‚

  8. Loved this marinade (and that the marinade is 0 pts!) I chucked in on the George Foreman and grilled it that way and wish there were some leftovers. Will have to make it again.

  9. Hi Gina, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
    http://chelencarter-retiredandlovingit.blogspot.ca/

  10. I love this marinade but switch out the oregano for rosemary. I have a rosemary bush as well as a lemon tree in my backyard so both ingredients are fresh!!

  11. This looks amazing! I am in such a rut with lunches so this salad is sure to fix that! I also wanted to thank you about the idea to marinate the chicken before you freeze it – never thought of that but such a good idea! I'm all about making things simple! πŸ™‚

  12. Gina, you must know the way to my heart is through a lemon. I loooooove lemon anything. And the trick about marinating and freezing the chicken….that's why we need you…I'd never have thought of that one on my own. Can't wait to give this a go. Positive it will be my very favourite chicken and just in time for the grilling season. One question: 1/4 cup of basil leaves? That sounds like a lot of basil. Is that correct? Was that fresh basil? What is the substitute for dried? Thanks Gina!

    1. I tried this and it is wonderfully delicious but did have to double the marinade for 2 normal size chicken breasts. 3 oz chicken breasts or 12 oz total is more like 4 chicken tenders than a full chicken breast. I understand the portions are smaller for dietary reasons and do appreciate all the nutritional values you have on your recipes.