Recipe
Warm Spinach, Navy Bean and Grilled Chicken Salad with Balsamic Vinaigrette
Prep Time: 10 min
Cook Time: 20 min
Serves: 4
Balsamic vinegar is present both in this recipe’s marinade and in its dressing, resulting in deliciously sweet-tart flavour. This healthy, veggie-loaded salad will have your mouth watering. It’s a perfect light supper on an early fall day.
Ingredients
Warm Spinach, Navy Bean and Grilled Chicken Salad with Balsamic Vinaigrette:
4
boneless, skinless chicken breast(s)
4 tbsp (60 mL)
balsamic vinegar
2 tbsp (30 mL)
Dijon mustard
3 cups (750 mL)
baby spinach, rinsed and patted dry
1
can navy beans, drained and rinsed
1/2 cup (125 mL)
walnuts
1
red onion(s), medium, thinly sliced
1/2
yellow pepper(s), thinly sliced
Vinaigrette:
2
cloves garlic, minced
2 tbsp (30 mL)
balsamic vinegar
2 tbsp (30 mL)
maple syrup
4 tbsp (60 mL)
lemon juice, fresh
1 tsp (5 mL)
sea salt
1/2 tsp (2.5 mL)
cayenne pepper
1/4 cup (60 mL)
olive oil
Instructions
Warm Spinach, Navy Bean and Grilled Chicken Salad with Balsamic Vinaigrette
1
Mix balsamic vinegar and Dijon mustard together in a re-sealable plastic bag. Add chicken. Close bag and turn until the chicken is completely coated with marinade.
2
Refrigerate for at least 1 hour.
3
Preheat grill to medium-high.
4
Grill chicken with the lid closed for 10 minutes per side or until juices run clear when pierced with a knife and the internal temperature of each piece is 165°F (74°C). Remove from heat and cool slightly.
5
Slice into thin strips.
6
Divide spinach between 4 large dinner plates and top each with mixed beans, walnuts, onion and yellow pepper.
7
Add chicken slices and drizzle with dressing. Serve immediately.
Vinaigrette
1
Combine the first 6 dressing ingredients.
2
Whisk in oil until well blended.