Grilled Chicken and Spinach Salad with Balsamic Vinaigrette - 4 ww pts

Juicy Grilled Chicken Spinach Salad with Balsamic Vinaigrette
Gina's Weight Watcher Recipes
Servings: 4 servings • Time: 20 minutes • Points: 4 ww points

• 4 boneless skinless chicken breasts (3 oz each)
• 1 bag baby spinach
• few thin slices red onion
• 1 red pepper, sliced into strips
• 1 package grape tomatoes sliced in half
• 1 carrot, sliced thin

Marinade:

• 2 tbsp fresh squeezed lemon juice
• 1 tsp dried oregano
• 1 tsp garlic, crushed
• kosher salt to taste
• fresh ground black pepper to taste

Balsamic Vinaigrette:

• 1/2 cup basil leaves
• 1/3 cup balsamic vinegar
• 1/3 cup chopped shallots
• 1/4 cup water
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/4 teaspoon freshly ground black pepper

For Vinaigrette:
Place all ingredients in a blender until smooth.
Serving size: 2 tbsp (1 pt)

Grilled Chicken:
Mix together olive oil, lemon juice, oregano, garlic puree, salt and black pepper.
Lay chicken flat in a large ziploc bag and pour marinade over. Let chicken marinate in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.

Preheat grill to medium-high. Grill chicken top side down first. (Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill.) Cook chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done.

Toss spinach, onions, carrots, tomatoes and peppers. Place evenly on 4 plates. Drizzle balsamic dressing over each dish. Top with chicken and serve. Print this recipe