Description
This Spinach Salad with Grilled Veggies and Herb Chicken is a nutritious twist on the classic spinach salad. It features grilled mushrooms, sweet peppers, and red onions, enhanced by herb-marinated chicken and tossed with a tangy homemade French-style dressing. This salad is perfect for a hearty dinner or a light lunch. For a vegetarian alternative, swap the chicken for plant-based protein.
Ingredients
Units
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For the Salad:
- 4 cups fresh spinach leaves
- 1 cup mushrooms, sliced
- 1 cup sweet peppers, chopped
- 1/2 cup red onion, sliced
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
- Combine thyme, rosemary, garlic powder, olive oil, salt, and pepper.
- Rub the mixture onto the chicken breasts and let them marinate for at least 30 minutes.
- Grill the Chicken:
- Preheat a grill or grill pan to medium heat.
- Cook the chicken for 6-8 minutes per side until fully cooked. Let rest before slicing.
- Grill the Vegetables:
- Toss mushrooms, sweet peppers, and red onions with a drizzle of olive oil, salt, and pepper.
- Grill the vegetables until tender, about 5-7 minutes.
- Prepare the Dressing:
- Whisk olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
- Assemble the Salad:
- Arrange spinach leaves on a large platter or bowl.
- Top with grilled vegetables and sliced herb chicken.
- Drizzle with the homemade dressing and toss gently.
- Category: Lunch