Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
Special equipment needed:
- Grill pan or outdoor grill
- Mixing bowl
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
3. Add chicken breasts to the bowl and toss to coat with the marinade.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Let chicken rest for 5 minutes before slicing into strips.
6. In a large salad bowl, combine baby spinach, cherry tomatoes, red onion, feta cheese, and sliced almonds.
7. Top salad with sliced grilled chicken.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill pan or outdoor grill should be preheated to medium-high heat.
Serving size:
This recipe serves 2-4 people.
Nutritional information:
Calories: 380
Fat: 25g
Carbohydrates: 13g
Protein: 28g
Sodium: 570mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Baby spinach can be substituted with mixed greens or arugula.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onion can be substituted with thinly sliced shallots or green onions.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add sliced avocado or diced cucumber to the salad.
- Use grilled shrimp or steak instead of chicken.
- Swap out the balsamic vinegar for red wine vinegar or lemon juice.
- Add fresh herbs like basil or parsley to the salad.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to keep the juices inside.
- Toast the sliced almonds in a dry pan for extra flavor and crunch.
- Double the marinade recipe and reserve half to use as a salad dressing.
Storage instructions:
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat leftover chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the salad in a large, shallow bowl to show off the colorful ingredients.
Garnishes:
Garnish the salad with fresh herbs like basil or parsley.
Pairings:
This salad pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve this salad with a side of crusty bread or grilled vegetables.
Troubleshooting advice:
If the chicken is sticking to the grill pan, make sure it is properly preheated and lightly oiled.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
This recipe is inspired by Mediterranean cuisine, which often features grilled meats and fresh vegetables.
Flavor profiles:
This salad has a sweet and tangy flavor from the balsamic vinegar and honey, with a salty kick from the feta cheese.
Serving suggestions:
Serve this salad as a light lunch or dinner option, or as a side dish at a summer barbecue.
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