Grilled Chicken Spinach Salad with White Balsamic Vinaigrette
"Juicy chicken marinated in a zesty blend of lemon, garlic, and oregano, then expertly grilled until golden brown, is the star of this vibrant spinach salad. Drizzled with a delightful white balsamic vinaigrette, this dish is a deliciously satisfying treat!"
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Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 cups grape tomatoes sliced in half
- few thin slices of red onion
- 2 tbsp fresh squeezed lemon juice
- 1 tsp dried oregano
- 1 tsp garlic
- kosher salt to taste
- fresh ground black pepper to taste
- 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
- 1 carrot
- 1/2 sweet red bell pepper
- 7 oz bag baby spinach
Instructions
- 1
In a bowl, mix together the marinade components - lemon juice, oregano, garlic puree, salt, and black pepper. Pour this mixture over the chicken and allow it to marinate in the refrigerator for at least two hours; for best results, aim for 4-6 hours or even longer.
- 2
In a blender, combine all the ingredients for the vinaigrette and process until the mixture is smooth and well blended.
- 3
Set the vinaigrette aside for later use.
- 4
Preheat your grill, whether indoor or outdoor, to a medium-high setting. Ensure that the grill grates are clean and lightly coated with oil to prevent the chicken from sticking.
- 5
Once the grill reaches the desired temperature, place the marinated chicken onto the grates.
- 6
Grill the chicken until it is nicely browned on both sides and feels firm to the touch, but not overly hard.
- 7
Once cooked, remove the chicken from the grill and transfer it to a plate.
- 8
On four separate plates, arrange the spinach, onions, carrots, tomatoes, and peppers evenly.
- 9
Slice the grilled chicken and place it on top of the salads, then generously drizzle the white balsamic vinaigrette over each serving.