• Lisa Jarvis

Italian Salad with Grilled Chicken, Spinach and Artichokes



This is perfect for a summer meal. Grilling the chicken is fast and easy, and it’s light and refreshing. This recipe makes a large salad big enough for 2-3 meal portions. The vinaigrette is super simple to make as well. This salad is fantastic!


For the chicken:

2 chicken breasts

1 T olive oil

salt and pepper to taste

*Preheat the grill. Brush the chicken with olive oil and salt and pepper to taste. Grill until the chicken reaches an internal temperature of 165.


For the salad:

6 oz baby spinach

1/4 cup red onion, chopped

1/3 cup sun dried tomatoes, chopped

1 cup marinated artichoke heart, chopped

1 cup salami, chopped

* mix all ingredients together in a large salad bowl


For the dressing:

1/4 cup olive oil

1 T lemon juice

1 T balsamic vinegar

1 T fresh basil chopped

1 garlic clove minced

* whisk these together and toss desired amount of dressing onto salad.

Top salad with sliced or chopped grilled chicken. You may add freshly grated Parmesan cheese if you like. Enjoy!







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