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Week of 5/2/22

Balsamic Chicken and Spinach Salad
with blueberries / avocados / pistachios

Active: 25 Total: 45
Original GF Paleo Vegetarian
Balsamic Chicken and Spinach Salad

This combination of ingredients creates a fresh, colorful summer salad. It works well for dinner but is also a great lunch or brunch. 
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
American
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48

Ingredients

Metric
Servings:
4
Balsamic Chicken and Spinach Salad:
  • Chicken breasts, boneless and skinless - 1 lb
  • Avocados - 1 , cubed
  • Baby spinach - 8 oz
  • Blueberries - 1 cup
  • Pistachios, shelled - 1/3 cup
Balsamic Vinaigrette (for marinade and dressing):
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Oil, cooking - 1/2 cup

Choose Cooking Method

Prep

  1. Make vinaigrette - Dice shallots. Whisk together shallots with vinegar, mustard, honey, and lemon juice. Add oil while whisking. (Can be done up to 5 days ahead)

  2. Marinate chicken - Combine chicken with half the vinaigrette (reserve the other half for dressing) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)

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Make

  1. Remove chicken from marinade (discard marinade). Season chicken on both sides with some salt and pepper.

  2. Preheat grill to to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.

  3. When chicken is finished cooking, cover and let it rest for 5 minutes.

  4. While chicken rests, cube avocados.

  5. Slice chicken. Assemble salads by topping spinach with sliced chicken, blueberries, avocados, and pistachios. Finish with reserved half of vinaigrette at the table. Enjoy!

Prep

  1. Make vinaigrette - Dice shallots. Whisk together shallots with vinegar, mustard, honey, and lemon juice. Add oil while whisking. (Can be done up to 5 days ahead)

  2. Marinate chicken - Combine chicken with half the vinaigrette (reserve the other half for dressing) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Remove chicken from marinade (discard marinade). Season chicken on both sides with some salt and pepper.

  2. Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken on both sides for 2 to 3 minutes. Lower heat to low-medium, cover with foil or a lid, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.

  3. When chicken is finished cooking, cover and let it rest for 5 minutes.

  4. While chicken rests, cube avocados.

  5. Slice chicken. Assemble salads by topping spinach with sliced chicken, blueberries, avocados, and pistachios. Finish with reserved half of vinaigrette at the table. Enjoy!

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