Grilled Chicken Spinach Salad with Oranges,
Almonds and Sherry Vinaigrette

Serving Size: 1 chicken breast with salad
Number of Servings: 4

Ingredients

• For the grilled chicken:
• 4 skinless, boneless chicken breasts
• 1 tablespoon olive oil

For the spinach salad:

• 8 cups baby spinach leaves, washed and drained
• 2 oranges, peeled and sectioned
• 1/2 cup thinly sliced red onion
• 1/4 cup sliced almonds

For the sherry vinaigrette:

• 1 tablespoon finely chopped shallots
• 3 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon honey
• salt to taste
• freshly ground black pepper
  

Cooking Instructions

For the sherry vinaigrette:

1. Place the shallots, vinegar and mustard in a small mixing bowl and whisk to combine.
2. Continue whisking and slowly add the olive oil.
3. Season to taste with salt and pepper.

For the grilled chicken:

1. Preheat the grill to medium-high.
2. Brush the chicken breasts with olive oil and season with salt & pepper.
3. Grill the chicken until it is cooked through, about 5-6 minutes per side.
   (The chicken can be grilled in advance.)

For the spinach salad:

1. Slice the chicken breasts into strips and place them in a mixing bowl.
2. Add the orange sections, red onion and half of the sherry vinaigrette.
3. Place the spinach in separate salad bowl & toss it with the remaining vinaigrette.
4. Arrange the chicken, orange and onion mixture on top. Garnish with the almonds.

Nutrition Information Per Serving
Calories 465,  Carbohydrate 21 g, Fat 17 g, Fiber 6 g, Protein 58 g, Saturated Fat 3 g,  Sodium 380 mg

Back to topp