Chicken Spinach Salad
Healthy baby spinach leaves topped with grilled chicken, cucumber, and a tasty balsamic vinaigrette dressing! The chicken is marinaded with lemon, garlic and oregano, then grilled to perfection.
Lower Calorie Chicken Spinach Salad
Ingredients
Ingredients
- 4 boneless skinless chicken breasts (3 oz each)
- 7 oz bag baby spinach
- few thin slices of red onion
- 1/2 sweet red bell pepper, sliced into strips
- 1 1/2 cups grape tomatoes sliced in half
- 1 carrot, sliced into ribbons
For the Marinade:
- 2 tbsp fresh squeezed lemon juice
- 1 tsp dried oregano
- 1 tsp garlic, crushed
- salt to taste
- fresh ground black pepper to taste
Method
Method
- Combine the marinade ingredients – lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4 – 6 hours or longer.
- Preheat the grill to medium-high.
- When the grill is hot, lay the chicken on the grill.
- Cook the chicken until well browned on both sides and firm, but not hard to the touch.
- 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.
White Balsamic Vinaigrette
Ingredients:
- 1/4 cup basil leaves
- 3 tbsp white balsamic vinegar
- 2 tbsp chopped shallots
- 1 tbsp water
- 2 tbsp extra virgin olive oil
- pinch salt and freshly ground black pepper
Method
- Place all the vinaigrette ingredients in a blender
and blend until smooth. - Set aside.
Servings: 4 – Serving Size: 1/4th – Nutrition Per Serving
Calories: 183, Fat: 8g, Protein: 18g, Carbohydrate: 12g, Fibre: 3g, Sugar: 2g