Grilled Chicken Spinach Salad with Spicy Peach Dressing
Recipe: #12926
June 29, 2014
Categories: Salads, Main Dish Salad, Chicken, July 4th, Labor Day, Sunday Dinner, Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Boneless Pieces, Spicy, Chicken Dinner, more
"This is a heck of a great salad, I made it and plan on making it a zillion times more it's so good! I doubled the salad dressing amounts I suggest to do that"
Ingredients
- FOR THE PEACH DRESSING
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- FOR THE SALAD
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Nutritional
- Serving Size: 1 (365.4 g)
- Calories 708.1
- Total Fat - 45.7 g
- Saturated Fat - 8 g
- Cholesterol - 83.9 mg
- Sodium - 989.4 mg
- Total Carbohydrate - 56.9 g
- Dietary Fiber - 5.9 g
- Sugars - 10.8 g
- Protein - 23.9 g
- Calcium - 399.2 mg
- Iron - 5 mg
- Vitamin C - 27.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Place the chicken in a plastic zipper bag. Add half the dressing (about 3/4 cup) then seal the bag and refrigerate for at least 2 hours, no more than 8 hours.
Step 2
Preheat a grill for direct grilling, medium heat.
Step 3
Soak the onion in ice water for at least 10 minutes; drain.
Step 4
Season chicken then grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F.
Step 5
Toss the spinach, onions, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad. Delicious!
Tips
No special items needed.