Grilled Chicken Spinach Salad With Habanero Peach Vinaigrette Recipes

Steps:

• To make the dressing, purée all of the dressing ingredients 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, 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. Toss the spinach, onions, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Steps:

• 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 Nutrition Information for Dressed Salad Per Serving: Calories 320; Total fat 16g; Saturated fat 2g; Cholesterol 70mg; Sodium 300mg; Carbohydrate 15g; Fiber 4g; Protein 32g;Vitamin A 170%DV; Vitamin C 45%DV; Folate 48%DV; Calcium 10%DV; Iron 20%DV; Potassium 25%DV * Optional ingredients not included in the analysis ** Daily Value

Steps:

• In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

Steps:

• Mix the first 8 ingredients.
• Rub all over the chicken.
• Grill over medium coals for 8 minutes per side.
• In lg skillet, saute onion and garlic in oil for 1 minute.
• Add mushrooms, cook and stir for 2 minutes.
• Add spinach and saute for 3 more minutes.
• Place spinach on plates, top with chicken.