RECIPES

Warm Spinach, Navy Bean and Grilled Chicken Salad with Balsamic Vinaigrette

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.

Prep Time

10M

Cook Time

20M

Serves

4

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

  1. Warm Spinach, Navy Bean and Grilled Chicken Salad with Balsamic Vinaigrette
    1. 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. 2 Refrigerate for at least 1 hour.
    3. 3 Preheat grill to medium-high.
    4. 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. 5 Slice into thin strips.
    6. 6 Divide spinach between 4 large dinner plates and top each with mixed beans, walnuts, onion and yellow pepper.
    7. 7 Add chicken slices and drizzle with dressing. Serve immediately.
  2. Vinaigrette
    1. 1 Combine the first 6 dressing ingredients.
    2. 2 Whisk in oil until well blended.
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