Grilled Chicken & Spinach Salad with Balsamic Vinaigrette Recipe

Grilled Chicken & Spinach Salad with Balsamic Vinaigrette

Grilled chicken breasts on a Caesar salad appear on many menus these days – it’s a salad that can serve as a filling meal. Our combination of grilled chicken breast and wonderful crunchy spinach in a slightly sweet vinaigrette is a unique variation on the chicken Caesar.


Dressing:
1/2 cup liquid honey 125 mL
1/2 cup olive oil 125 mL
1/3 cup balsamic vinegar 75 mL
1 tbsp Dijon mustard 15 mL
2 tsp chopped fresh parsley 10 mL
2 tsp chopped red onion 10 mL
2 tsp chopped fresh chives 10 mL
2 tsp chopped red pepper 10 mL

Salad:
4 6-oz (180-g) boneless chicken breasts 4
8 oz fresh spinach 250 g
2 fresh oranges, peeled and sectioned into pieces 2
1 small red onion, sliced 1
4 fresh mushrooms, sliced 4
1 red pepper, diced 1


Dressing:
In a bowl, whisk the honey, oil, vinegar and mustard until well blended and smooth. Add remaining ingredients. Whisk until blended. Chill until serving.

Salad:
Grill chicken breasts and chill. Cut them into slices prior to serving.
Wash spinach and trim ends. In a medium-sized bowl, combine spinach, sectioned oranges, red onion, mushrooms and red pepper. Add vinaigrette and toss. Divide salad on individual plates and arrange chilled sliced chicken on top. Serves 4.