Grilled Chicken Spinach Salad with Spicy Peach Dressing

20m
Prep Time
25-30m
Cook Time
45m
Ready In


"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"

Original is 3-4 servings
  • FOR THE PEACH DRESSING
  • FOR THE SALAD

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.

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