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Grilled Chicken and Spinach Salad with Balsamic Vinaigrette
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Gina's Weight Watcher Recipes
| Servings: 4 servings • Time: 20 minutes • Points: 4 ww points | |
| 4 | boneless skinless chicken breasts (3 oz each) |
| 1 bag | baby spinach |
| few thin slices | red onion |
| 1 | red pepper, sliced into strips |
| 1 package | grape tomatoes sliced in half |
| 1 | carrot, sliced thin |
| Marinade: | |
| 2 tbsp | fresh squeezed lemon juice |
| 1 tsp | dried oregano |
| 1 tsp | garlic, crushed |
| kosher salt to taste | |
| fresh ground black pepper to taste | |
| Balsamic Vinaigrette: | |
| 1/2 cup | basil leaves |
| 1/3 cup | balsamic vinegar |
| 1/3 cup | chopped shallots |
| 1/4 cup | water |
| 2 tablespoons | honey |
| 1 tablespoon | olive oil |
| 1/4 teaspoon | freshly ground black pepper |
For Vinaigrette: Place all ingredients in a blender until smooth.
Serving size: 2 tbsp (1 pt)
Grilled Chicken:
Mix together lemon juice, oregano, garlic puree, salt and black pepper.
Lay chicken flat in a large ziploc bag and pour marinade over. Let chicken marinate in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
Preheat grill to medium-high. Grill chicken top side down first. (Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill.) Cook chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done.
Toss spinach, onions, carrots, tomatoes and peppers. Place evenly on 4 plates. Drizzle balsamic dressing over each dish. Top with chicken and serve.
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