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Wilted spinach salad with grilled chicken tenders in a salad bowl.
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Grilled Chicken Wilted Spinach Salad

Grilled Chicken Wilted Salad is a super easy and super flavorful weeknight dinner idea. A splash of red wine vinegar, a sprinkle of olives and pine nuts and you've got a very healthy chicken spinach salad.
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 217kcal

Ingredients

  • 1 pound chicken tenderloins
  • 1 medium onion halved lengthwise, cut into thin wedges
  • 3 Tablespoons olive oil
  • 1 Tablespoon rosemary fresh, crushed, or 1/2 teaspoon dried rosemary
  • 3/4 teaspoon coarsely ground black pepper
  • 1/2 Cup Orange Juice
  • 2 Tablespoons red wine vinegar
  • 12 ounces baby spinach leaves
  • 1/4 cup olives sliced, pitted Kalamata works good here
  • 1/4 cup pine nuts toasted, or slivered almonds, toasted

Instructions

  • In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and 1/4 teaspoon each pepper and salt. Set aside.
  • For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave pan burner to keep warm.
  • Heat grill or indoor grill pan to medium high heat.
  • Heat a grill to medium high heat, 400 degrees. Using a grill pan so onions don't fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
  • Place spinach, olives, nuts, chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

Notes

Tips For Success
  • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
  • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you're ready to assemble and serve.
  • Use a grill basket for grilling chicken tenderloins and onions. That way they won't fall through the grates.

Nutrition

Calories: 217kcal | Carbohydrates: 5g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 221mg | Potassium: 656mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5370IU | Vitamin C: 18.4mg | Calcium: 71mg | Iron: 2.3mg