Spinach Salad with Chicken Barbecue, Grilled Onion and Roasted Shallot Vinaigrette

  • Preparation Time 0 min
  • Cooking Time 0 min
  • 4 servings

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
Nutritional Info
  • Calories: 225
  • Protein: 29g
  • Carbohydrates: 9g
  • Fat: 8g
Other Dietary Information
  • Fiber 3 g
  • Saturated Fat 1 g
  • Sodium 384 mg

Steps

1
For the roasted shallot vinaigrette:
2
1. Preheat oven to 350°F.
3
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.
4
3. Roast in the oven until the shallot is soft, approximately 20 to 30 minutes.
5
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.
6
5. In the food processor, combine mustard and puree. Add the vinegar by the tablespoon
7
6. While the food processor running, add the olive oil and chicken stock slowly
8
7. Add the chives and pepper. Adjust the salt and pepper to taste.
9
For the chicken barbecue and grilled onion:
10
1. Preheat the grill to medium-high.
11
2. Brush the chicken breasts and onion slices with olive oil and season with salt and pepper.
12
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.
13
For the spinach salad:
14
1. Put lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.
Course
Dinner
Lunch
Main Ingredient
Poultry
Veggies