- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 378.1
- Total Fat: 17.8 g
- Cholesterol: 73.0 mg
- Sodium: 500.6 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.4 g
- Protein: 30.3 g
Grilled Chicken and Vegetable Spinach Salad.Submitted by: OKBACK2ME
IntroductionI made this recipe up for a Chopped Challenge. I made this recipe up for a Chopped Challenge.
1/2 white onion
1 green bell pepper
4 cups spinach
2 tbsp. honey dijon mustard
2 tbsp. Extra virgon olive oil
1/2 c. fresh pineapple chopped
2 cloves garlic
1/2 marjoram dried
freshly ground sea salt, freshly ground pepper and smoked paprika to taste.
2 half chicken breasts
Slice bell peppers length wise into one inch strips
Slice onions into rounds
Spray cooking surface of grill with pam and grill the onions and peppers until cooked to your liking.
When done set aside and grill the pineapple.
Sprinkle pepper and smoked paprika on the chicken breast and grill until cooked approx. 6 minutes.
Meanwhile in a small bowl whisk together garlic cloves that has been through a press or finely diced, honey dijon mustard, freshly ground salt and pepper to taste, olive oil, pineapple juice and marjoram. Dress the spinach with this mixture. Divide the spinach between two plates, top with the grilled vegetables and pineapple, place a piece of grilled chicken on top and enjoy!
Serving Size: 2 cups spinach, 1/2 of grilled toppings on each plate - makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user OKBACK2ME.