Balsamic Grilled Chicken Salad
Recipe and photograph furnished by Ken’s Foods
- 4 Each Chicken breast boneless
- 16 oz. Balsamic and basil vinaigrette
- 1 - 4 oz. Bag Baby spinach
- 1 tsp Garlic chopped
- As Needed Olive oil
- 1 each Fresh lemon juice
- 2 lbs. Red bliss potatoes quartered
- To Taste Salt
- To Taste Ground black pepper
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Preheat oven to 375 degrees.
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Marinade chicken breasts with 8 oz. of balsamic and basil vinaigrette in a zip lock bag for 4-24 hours. Remove chicken from marinade and discard used marinade.
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Grill chicken breast until 165 degrees (internal temp.).
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Heat a large skillet, add a light coating of olive oil, and add spinach, and garlic then sauté for 2 minutes until spinach begins to wilt. Divide spinach onto plate.
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In a large bowl, add quartered red potatoes, olive oil (as needed) and season with salt and pepper. Place on sheet pan and bake for 25-30 minutes until tender.
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Place 1/4 of potatoes on each plate. Place chicken on top of spinach. Drizzle entire plate with 2 oz. of balsamic and basil vinaigrette.
Recipe and photograph furnished by Ken’s Foods
