Description
This Spinach Salad with Grilled Veggies and Herb Chicken is a nutrient-rich, flavor-packed dish that combines smoky grilled vegetables, tender herb-marinated chicken, and a tangy French-style dressing. It’s a wholesome meal perfect for any occasion, offering customization options to suit various dietary preferences.
Ingredients
Units
Scale
For the Salad:
- 6 cups fresh baby spinach
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Herb Chicken:
- 4 (4-ounce) chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Juice of 1 lemon
- Salt and pepper, to taste
For the French Dressing:
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1/4 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- Salt and pepper, to taste
Instructions
- Prepare the Chicken:
- In a bowl, combine olive oil, thyme, oregano, garlic powder, lemon juice, salt, and pepper to make the marinade.
- Coat the chicken breasts in the marinade and refrigerate for at least 2 hours or overnight.
- Grill the chicken on medium heat for 6-7 minutes per side, or until fully cooked. Set aside to rest before slicing.
- Grill the Vegetables:
- Toss the bell peppers, onion wedges, and mushrooms with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Grill the vegetables over medium heat until tender and slightly charred, about 4-5 minutes per side. Set aside.
- Make the Dressing:
- Whisk together red wine vinegar, Dijon mustard, maple syrup, smoked paprika, tomato paste, olive oil, salt, and pepper until emulsified.
- Assemble the Salad:
- Arrange the spinach on a large platter or in individual bowls.
- Top with grilled vegetables and sliced grilled chicken.
- Drizzle with the French dressing just before serving.