Grilled Chicken Wilted Spinach Salad

Wilted spinach salad with grilled chicken tenders in a salad bowl.

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.

Course Main Course Chicken

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 217kcal

Author Lea Ann Brown

Ingredients

1 pound chicken tenderloins
1 medium onion halved lengthwise, cut into thin wedges
3 Tablespoons olive oil
1 Tablespoon rosemary fresh, crushed, or ½ teaspoon dried rosemary
¾ teaspoon coarsely ground black pepper
½ Cup Orange Juice
2 Tablespoons red wine vinegar
12 ounces baby spinach leaves
¼ cup olives sliced, pitted Kalamata works good here
¼ 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 ¼ 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