Spinach Salad with Grilled Chicken and Grapefruit
Healthy and delicious!
Note: Don't toss the dressing and spinach too early before serving - it will get soggy. The combo of flavors is light, delicious and so healthy! A little char on the skin of the chicken is GREAT! Rio Star grapefruits are in season in the winter (starting around January)!
For Grilled Chicken
1/4 cup soy sauce
1/2 cup vegetable oil/olive oil
1/2 cup lemon juice (or about 2 lemons)
1/4 cup onion, chopped (or 1 large shallot)
1/2 tsp garlic salt (or 4 large garlic cloves, mashed with the side of a knife)
4 medium-sized boneless (but not skinless) chicken breasts (or 2 large ones)
Place ingredients in a ziplock bag with chicken breasts and marinate overnight (or a minimum of 4 hours). Heat grill to medium heat. Grill chicken, flipping ocassionaly, for 25 minutes or until cooked throughout (it should reach 160 degrees if using a meat thermometer).
3 tbsp balsamic vinegar
1/2 cup + 1 tbsp extra-virgin olive oil
1 shallot, chopped
1/2 tsp mustard powder (Colman's)
1 small pinch of sugar (if necessary)
Salt and fresh pepper
Combine vinegar, shallot, mustard, sugar, salt and pepper in a small bowl. In a slow steady stream, whisk in the olive oil. Set aside.
about 12-14 oz spinach
approx. 1/3 cup pistachio pieces
1 small white onion, cut into thin slivers
1 rio star grapefruit, halved then seperated into wedges (or you can substitute heirloom tomatoes if it's summertime)
about 4-6 oz goat cheese, crumbled
To Assemble Salad:
Slice the chicken. Re-whisk the dressing. Toss the spinach with the dressing (you may not want to use all the dressing - it will depend on how heavily coated you like it). Transfer spinach onto large salad plates and top with onions, grapefruit, pistachios, goat cheese, and fresh pepper. Place grilled chicken on top. Serve.
Serves 4 Main Courses
It is OK to email this member (but you must sign in first).