Sunday, October 14, 2012

Grilled Chicken and Spinach Salad with Balsamic Vinaigrette

4 Servings
183 Calories
8 Grams of Fat


  • 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


    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.

    No comments:

    Post a Comment