More Salad Recipes
- Fruit Salad
- Broccoli Salad
- Ambrosia Salad
- Cucumber Salad
- Watergate Salad
- Nana’s Macaroni Salad
- Cajun Chicken Salad
Grilled Chicken Salad with Herbed Tomato Vinaigrette
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Print It Rate ItIngredients
- 10 cups spinach leaves stems removed (this yields 4 cups after steaming) – (I used romaine lettuce, I did not wilt it)
- 1/2 cup frozen corn kernels I used canned
- 1/2 cup 4-oz chevre cheese, coarsely crumbled (I used garlic feta cheese)
Chicken
- 16 ounces boneless skinless chicken breasts
- olive oil for brushing
- dash of salt and pepper
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
- 2 tbsp tomato paste
- 2 tbsp finely chopped fresh basil I used 2 tsp dried
- 1 tbsp finely chopped fresh oregano I used 1 tsp dried
- 1 tsp minced garlic
- 1 tsp sugar
- 1/4 tsp pepper or to taste
- salt to taste
Instructions
- Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and sprinkle with salt and pepper. Cover to keep warm.
- While the chicken is cooking, whisk together the vinaigrette ingredients in a small bowl.
- Rinse the spinach in cool water. (I skipped the next section for wilting as I used romaine instead) Transfer to a Dutch oven over medium-high heat. Cover and cook without additional water, except for the drops that cling to the leaves, for 2 minutes or until slightly wilted. Uncover and remove the pan from the heat.
- Slice the chicken into 1/2 inch diagonal strips.
- To assemble the salads, spread steamed spinach on each plate. Top with the chicken strips, corn, and chevre cheese.
- Stir the vinaigrette and drizzle it over the salads.
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Amanda Davis
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