Grilled Chicken ‘n’ Spinach Salad with Balsamic Vinaigrette

serves: 4 – size: 1/4 – points+:5pts – smart points: 4 – calories:180 – carbs: 11g – fat: 7g

Ingredients

  • 4 boneless skinless chicken breasts (3oz each)
  • 7 oz bag baby spinach
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 1/2 cups grape tomatoes, halved
  • 1 medium carrot, shredded
  • For the marinade:
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp dried oregano
  • 1 tbsp garlic, minced 
  • salt and pepper
  • For the vinaigrette:
  • 1/3 cup basil leaves
  • 3 tbsp red balsamic vinegar
  • 2 tbsp chopped shallots
  • 1 tbsp water
  • 2 tbsp olive oil
  • salt and pepper

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Directions

  1. Combine the marinade ingredients- lemon juice, oregano, garlic, salt and pepper and pour over chicken, let it marinade in the fridge a minimum of two hours, but preferably 4-6 hours or longer.
  2. Place all vinaigrette ingredients in a blender and blend until smooth. Set aside.
  3. Preheat an indoor or outdoor grill to medium high. When the grill is hot, lay the chicken on the grill.
  4. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done.
  5. Divide spinach, onions, carrots, tomatoes and peppers on 4 plates. Top with the chicken and drizzle with dressing over each.

Grilled Chicken ‘n’ Spinach Salad with Balsamic Vinaigrette

Ingredients

  • 4 boneless skinless chicken breasts (3oz each)
  • 7 oz bag baby spinach
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 1/2 cups grape tomatoes, halved
  • 1 medium carrot, shredded
  • For the marinade:
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp dried oregano
  • 1 tbsp garlic, minced
  • salt and pepper
  • For the vinaigrette:
  • 1/3 cup basil leaves
  • 3 tbsp red balsamic vinegar
  • 2 tbsp chopped shallots
  • 1 tbsp water
  • 2 tbsp olive oil
  • salt and pepper

Instructions

  1. Combine the marinade ingredients- lemon juice, oregano, garlic, salt and pepper and pour over chicken, let it marinade in the fridge a minimum of two hours, but preferably 4-6 hours or longer.
  2. Place all vinaigrette ingredients in a blender and blend until smooth. Set aside.
  3. Preheat an indoor or outdoor grill to medium high. When the grill is hot, lay the chicken on the grill.
  4. Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done.
  5. Divide spinach, onions, carrots, tomatoes and peppers on 4 plates. Top with the chicken and drizzle with dressing over each.
http://revampfitness.com/grilled-chicken-n-spinach-salad-balsamic-vinaigrette/

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