Grilled Chicken Spinach Salad with White Balsamic Vinaigrette
Cook Time: 10mins
Total Time: 20mins
Course: Dinner, Lunch, Salad
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?
4boneless skinless chicken breasts(3 oz each)
7ozbag baby spinach
few thin slices of red onion
1/2sweet red bell pepper(sliced into strips)
1 1/2cupsgrape tomatoes sliced in half
1carrot(sliced into ribbons)
For the Marinade:
2tbspfresh squeezed lemon juice
kosher salt to taste
fresh ground black pepper to taste
For the White Balsamic Vinaigrette:
3tbspwhite balsamic vinegar
2tbspextra virgin olive oil
pinchsalt and freshly ground black pepper
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.
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.