Grilled Chicken Spinach Salad With Habanero-Peach Vinaigrette Recipe

Name: Grilled Chicken Spinach Salad With Habanero-Peach Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Habanero Peach Vinaigrette:; 1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved); 1/4 cup red wine vinegar; 2 tablespoons chopped cilantro; 2 tablespoons raspberry vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground habanero pepper; For the salad:; 3 boneless, skinless chicken breast halves, about 6 ounces each; 1/2 small red onion, thinly sliced; 2 bags (about 9 ounces each) cleaned baby spinach leaves; 1 cup chopped, toasted walnuts; 3 ounces crumbled blue cheese or chevre (optional)*

Servings: persons

For the Habanero Peach Vinaigrette:
1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)
1/4 cup red wine vinegar
2 tablespoons chopped cilantro
2 tablespoons raspberry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground habanero pepper
For the salad:
3 boneless, skinless chicken breast halves, about 6 ounces each
1/2 small red onion, thinly sliced
2 bags (about 9 ounces each) cleaned baby spinach leaves
1 cup chopped, toasted walnuts
3 ounces crumbled blue cheese or chevre (optional)*

1
To make the dressing, puree all of the dressing ingredients, including reserved juice, in a blender or food processor until smooth.
2
Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, and no more than 8 hours.
3
Preheat a grill for direct grilling, medium heat.
4
Soak the onion in ice water for at least 10 minutes; drain.
5
Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170u00b0F. Discard any remaining marinade.
6
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
7
Nutrition Information for Dressing Per Serving: Calories 30; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 170mg; Carbohydrate 8g; Fiber 1g; Protein 0g; Vitamin A 6%DV**; Vitamin C 4%DV; Calcium 0%DV; Iron 2%DV
8
Nutrition Information for Dressed Salad Per Serving: Calories 320; Total fat 16g; Saturated fat 2g; Cholesterol 70mg; Sodium 300mg; Carbohydrate 15g; Fiber 4g; Protein 32g;Vitamin A 170%DV; Vitamin C 45%DV; Folate 48%DV; Calcium 10%DV; Iron 20%DV; Potassium 25%DV
9
* Optional ingredients not included in the analysis
10
** Daily Value

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Habanero Peach Vinaigrette:, 1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved), 1/4 cup red wine vinegar, 2 tablespoons chopped cilantro, and more.

Yes, Grilled Chicken Spinach Salad With Habanero-Peach Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Spinach Salad With Habanero-Peach Vinaigrette

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