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Grilled Chicken and Spinach Salad with Orange Dressing

Grilled Chicken and Spinach Salad with Orange Dressing
  • Prep 25 min
  • Total 25 min
  • Ingredients 11
  • Servings 4
Spinach salad turns into a special entree with the addition of grilled chicken, fresh fruit and a warm orange-flavored dressing.
Updated May 20, 2010

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

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.

Nutrition Facts

Serving Size: 1 serving
Calories
260
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
190mg
8%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
19g
Protein
30g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
90%
90%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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