A complete healthy meal
Ingredients
- For the roasted shallot vinaigrette:
- 1 shallot
- Drizzle of olive oil
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chicken stock
- 1 tablespoon Apple cider vinegar
- 1/2 tablespoon chopped chives
- Ground black pepper
- For the chicken barbecue and grilled onions:
- 4 skinless, boneless chicken breasts, about 4 ounces each
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 medium onion, sliced thickly
- ¼ Cup barbecue sauce
- For the spinach salad:
- 8 cups fresh spinach leaves, washed and torn into bite-sized pieces
Instruction
- For the roasted shallot vinaigrette:
- 1. Preheat oven to 350°F.
- 2. With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down.
- 3. Roast in the oven until the shallot is soft, approximately 20 to 30 minutes.
- 4. Let it cool; remove the skin and the root end. Make the shallot in puree form together with the salt in a food processor.
- 5. In the food processor, combine mustard and puree. Add the vinegar by the tablespoon
- 6. While the food processor running, add the olive oil and chicken stock slowly
- 7. Add the chives and pepper. Adjust the salt and pepper to taste.
- For the chicken barbecue and grilled onion:
- 1. Preheat the grill to medium-high.
- 2. Brush the chicken breasts and onion slices with olive oil and season with salt and pepper.
- 3. Grill the chicken for about 4 to 6 minutes each side, depending on the thickness until the chicken is thoroughly cooked. During the last 3 minutes of cooking, brush the chicken on all sides with the barbecue sauce. Grill the onion about 2 to 3 minutes per side, Remove the chicken and onions from the grill and place on a cutting board to rest. Cut the chicken into strips. Separate the onion slices into rings.
- For the spinach salad:
- 1. Put lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.
