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Home Moroccan Steaks And Chops

Grilled Chicken Spinach Salad With Habanero-peach Vinaigrette Recipe

Ingredients

How to make it

  • To make the dressing, purée all of the dressing ingredients, including reserved juice, in a blender or food processor until smooth.
  • Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, and no more than 8 hours.
  • Preheat a grill for direct grilling, medium heat.
  • Soak the onion in ice water for at least 10 minutes; drain.
  • 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. Discard any remaining marinade.
  • Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
  • Nutrition Information for Dressing Per Serving: Calories 30; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 170mg; Carbohydrate 8g; Fiber 1g; Protein 0g; Vitamin A 6%DV**; Vitamin C 4%DV; Calcium 0%DV; Iron 2%DV

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The Cook

canned_food_fan Pittsburgh, PA

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