Grilled Chicken and Spinach Salad with Balsamic Vinaigrette

4 Servings
183 Calories
8 Grams of Fat

Ingredients:

• 4 boneless skinless chicken breasts (3 oz each)
• 7 oz bag baby spinach
• thin slices of red onion (about 1/4 of onion) 
• 1/2 red bell pepper, sliced into strips
• 1 1/2 cups grape or Cherub tomatoes sliced in half
• 1 carrot, grated

For the Marinade:

• 2 tbsp fresh squeezed lemon juice
• 1 tsp dried oregano
• 1 tsp garlic, crushed
• 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
• freshly ground black pepper

Directions:

Combine the marinade ingredients - lemon juice, oregano, garlic and black pepper and pour over chicken, let it marinade in the refrigerator 4 hours or over night.

Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside.

Preheat an indoor or outdoor grill to medium-high, spray grates with cooking spray. When the grill is hot, lay the chicken on the grill and reduce to medium heat. Turn once while cooking. 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.