Grilled Chicken & Spinach Salad - Chicago News and Weather | FOX 32 News

Nothing says summer like a salad with grilled chicken! Make a restaurant quality salad at home to treat family and friends while helping meet daily fruit and vegetable goals! This tasty and vibrant salad comes together quickly, and the use of walnuts provides heart smart omega 3’s while choosing reduced fat blue cheese keeps saturated fat in check. Toasting nuts “pops” the flavor so less is more. Adding fruit to greens adds sweetness to offset the tart greens, so this is a bowl bursting with flavor, nutrition, and seasonal fun!

Grilled Chicken & Spinach Salad

Prep Time: 15 minutes + marinating
Grill Time: 10-12 minutes
Amount: 4 servings

Ingredients:
1 pound Jewel® Boneless, Skinless Chicken Breasts
1 cup Culinary Circle® Applewood Honey Mustard Marinade, divided
3 Farm Stand® White Nectarines, halved, pits removed
1 (5 ounce) package wild harvest® Fresh Baby Spinach Leaves
1 pint fresh raspberries
4 ounces reduced fat blue cheese, crumbled
½ cup walnut pieces, toasted

Directions:

1. Place chicken and ½ cup marinade in a 1-gallon recloseable food storage bag; seal. Toss to coat. Place in refrigerator and marinate 30 minutes or up to overnight.
2. Prepare grill to medium heat. Remove chicken from bag; discard bag. Place chicken on grill; grill, turning once, 10-12 minutes or until internal temperature reaches 170°F on an instant read thermometer, brushing with additional marinade as needed.
3. Place nectarine halves, face down, on grill about 5 minutes after chicken. Grill until caramelized, turning once (about 5 minutes), brushing with additional marinade occasionally.
4. Slice chicken and nectarines. Toss spinach with ¼ cup marinade. Add raspberries, blue cheese and walnuts; gently toss. Divide salad among 4 dinner plates. Top each salad with chicken and nectarines.

Nutritional Information:
Serving Size ¼ of recipe; Calories 500; Total Fat 19g; Saturated Fat 6g; Cholesterol 86mg; Sodium 1,100mg; Carbohydrates 44g; Fiber 8g Protein 38g

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