Grilled Chicken Wilted Salad 3 Recipe

When I stumbled upon this Grilled Chicken Wilted Salad, it instantly became my go-to for a nourishing yet simple meal that feels like a mini celebration every time I make it.

I adore a dish that mixes powerful tastes with healthful aspects, and my Grilled Chicken Wilted Salad encapsulates that. It contains succulent chicken that gets its flavor from Italian herbs, plus fresh spinach and the sharp, kinda salty addition of feta cheese.

This is a salad with a protein punch. The balsamic and honey dressing brings it all together nicely.

Grilled Chicken Wilted Salad 3 Recipe Ingredients

• Boneless, skinless chicken breasts: High in lean protein, promotes muscle growth.
• Olive oil: Heart-healthy fat, rich in antioxidants and anti-inflammatory properties.
• Fresh spinach leaves: Nutrient-dense, offers vitamins A, C, and K, and iron.
• Red onion: Adds mild sweetness and crunch, contains antioxidants like quercetin.
• Cherry tomatoes: Sweet and juicy, rich in vitamin C and lycopene.
• Feta cheese: Tangy flavor, provides calcium and protein to the dish.
• Balsamic vinegar: Adds a sweet-tart flavor, low in calories and enhances taste.
• Honey: Natural sweetener, provides a touch of sweetness and energy.

Grilled Chicken Wilted Salad 3 Recipe Ingredient Quantities

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 5 ounces fresh spinach leaves
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 2 tablespoons olive oil (for dressing)

How to Make this Grilled Chicken Wilted Salad 3 Recipe

1. Set your grill or grill pan to medium-high heat.

2. 1 tablespoon olive oil
Salt and pepper to taste
Italian seasoning to taste
2 chicken breasts

3. Cook the chicken breasts on the grill for 6-7 minutes on each side, or until thoroughly cooked and the inside has reached 165°F (75°C). Take the chicken off the grill and let it rest.

4. In a small bowl, blend the balsamic vinegar, honey, Dijon mustard, minced garlic, and 2 tablespoons olive oil to make the dressing. Season with salt and pepper to taste.

5. In a large bowl, combine the spinach leaves, red onion (sliced), and cherry tomatoes.

6. Cut the grilled chicken breast into strips and add to the salad.

7. Drizzle the dressing over the salad and toss everything together until well coated. The spinach should wilt nicely just from the warmth of the chicken.

8. Crumble the feta cheese and scatter it over the top of the salad.

9. Lightly toss the salad again to combine the cheese.

10. Ensure each serving is immediate and contains an even distribution of the following: grilled chicken, vegetables, and cheese. Enjoy your Grilled Chicken Wilted Salad!

Grilled Chicken Wilted Salad 3 Recipe Equipment Needed

1. Grill or grill pan
2. Tongs
3. Measuring spoons
4. Mixing bowls (one large, one small)
5. Whisk or fork
6. Knife
7. Cutting board
8. Salad serving spoon or tongs

FAQ

• Can I use chicken thighs instead of chicken breasts?Using chicken thighs for more flavor and juiciness is a great idea, but this dark meat will likely take longer to cook than chicken breasts. Be sure to adjust your cook time accordingly.
• Can this salad be made ahead of time?The chicken and dressing are best made ahead of time, but add the spinach and dressing just before serving to keep it from wilting.
• What other greens can I use besides spinach?As an alternative to spinach, you can use arugula or mixed salad greens.
• Is there a substitute for feta cheese?If you would rather have a different flavor, you can substitute goat cheese or blue cheese.
• Can I use store-bought dressing instead?A balsamic vinaigrette from the store can be used, but it doesn’t add quite the freshness factor as homemade.
• How should the chicken be cooked?You should grill the chicken over medium heat. Cook it until it is done and has a nice char on it, about 6-7 minutes per side.
• What can I add for extra protein?If you want to enhance the protein content, include some cooked quinoa, chickpeas, or a hard-boiled egg in the salad.

Grilled Chicken Wilted Salad 3 Recipe Substitutions and Variations

Use boneless, skinless chicken thighs for a juicier option instead of boneless, skinless chicken breasts.
Swap fresh spinach leaves for arugula, which has a peppery flavor.
If you’re out of feta, a creamy goat cheese can be used in its place.
For a different tang, utilize red wine vinegar in place of balsamic vinegar.
If you prefer the unique flavor of maple syrup, use it instead of honey.

Pro Tips

1. Marinate for Extra Flavor Before cooking, marinate the chicken breasts in the olive oil, salt, pepper, and Italian seasoning for at least 30 minutes. This will enhance the flavor and keep the chicken juicy.

2. Use a Meat Thermometer To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This prevents overcooking the chicken and keeps it tender.

3. Toast the Cherry Tomatoes For an added layer of flavor, consider briefly toasting the halved cherry tomatoes on the grill or in a hot pan before adding them to the salad. This will bring out their natural sweetness.

4. Prepare Dressing in Advance Make the balsamic dressing ahead of time and let it sit for an hour or so. This allows the flavors to meld together, making the dressing more robust and delicious.

5. Layer the Salad Strategically When assembling the salad, place the spinach at the bottom and add the warmer ingredients like the chicken and toasted tomatoes on top. This will help the spinach wilt perfectly and soak up the flavors from the dressing and juices.