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Grilled Chicken and Spinach Salad with Orange Dressing

Spinach salad turns into a special entree with the addition of grilled chicken, fresh fruit and a warm orange-flavored dressing.

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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 4
 

Ingredients

1
(10-oz.) pkg. prewashed fresh spinach, torn
1/2
cup orange juice
3
tablespoons brown sugar
3
tablespoons vinegar
1
teaspoon grated orange peel
1/8
teaspoon salt
2
medium shallots, minced
4
boneless skinless chicken breast halves, pounded slightly to flatten
1/4
teaspoon black and red pepper blend or black pepper
6
slices orange, halved
1 1/2
cups halved strawberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: Heat grill. Place spinach in large bowl. In small saucepan, combine orange juice, brown sugar, vinegar, orange peel, salt and shallots; mix well. Bring to a boil over medium heat, stirring occasionally. Immediately pour over spinach; toss to combine. Divide evenly onto 4 individual dinner plates.
  • 2 When ready to grill, lightly sprinkle 1 side of each chicken breast half with 1/8 teaspoon of the pepper blend. Place chicken, peppered side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Lightly sprinkle chicken with remaining pepper blend; turn chicken. Cook an additional 3 to 5 minutes or until chicken is fork-tender and juices run clear.
  • 3 Slice chicken breasts crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast half on spinach mixture on each plate. Arrange halved orange slices and strawberries around chicken.
  • 1 GRILL DIRECTIONS: Heat grill. Place spinach in large bowl. In small saucepan, combine orange juice, brown sugar, vinegar, orange peel, salt and shallots; mix well. Bring to a boil over medium heat, stirring occasionally. Immediately pour over spinach; toss to combine. Divide evenly onto 4 individual dinner plates.
  • 2 When ready to grill, lightly sprinkle 1 side of each chicken breast half with 1/8 teaspoon of the pepper blend. Place chicken, peppered side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Lightly sprinkle chicken with remaining pepper blend; turn chicken. Cook an additional 3 to 5 minutes or until chicken is fork-tender and juices run clear.
  • 3 Slice chicken breasts crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast half on spinach mixture on each plate. Arrange halved orange slices and strawberries around chicken.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
260
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
75mg
75%;
Sodium
190mg
190%;
Total Carbohydrate
25g
25%
(Dietary Fiber
4g
4%
  Sugars
19g
19%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
90%;
Calcium
10%;
Iron
20%;
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.