Grilled Chicken Spinach Salad with Spicy Peach Dressing
Created by crazee4cooking on June 29, 2014
- Servings: 3-4
- Prep Time: 20m
- Cook Time: 25-30m
- Recipe #12926
Ingredients
- FOR THE PEACH DRESSING
- 1 can (15 ounce) peach halves (or slices in juice, drained reserve 1/2 cup juice)
- 1/4 cup red wine vinegar
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons raspberry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground habanero pepper
- FOR THE SALAD
- 3 to 4 boneless, skinless chicken breast halves
- Salt and pepper
- 1/2 small red onion, thinly sliced
- 2 bags (9 ounces each) baby spinach leaves
- 1 cup walnuts, chopped (toasted)
- 3 ounces blue cheese, crumbled or (Chevre)
How to Make
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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.
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Step 2: Preheat a grill for direct grilling, medium heat.
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Step 3: Soak the onion in ice water for at least 10 minutes; drain.
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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.
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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!
Nutritional Facts
- 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