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!