Grilled Chicken Spinach Salad with White Balsamic Vinaigrette
5 from 1 vote
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?
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.