Mediterranean Salad with Broiled Chicken

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See original recipe at: heatherpierceinc.com

kept byHeather
recipe byHeather Pierce

Notes:

http://youtu.be/sSX8bmgrWEc Vegan options: add in chickpeas or white beans instead of chicken for a vegan protein option.

Categories:
- Broil
- Chicken
- Easy
- Gluten Free
- Healthy
- honey dijon
- Lunch
- Mediterranean
- Quick
- Salad
- Spinach

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Ingredients:

Super Easy and Fast Broiled Chicken Ingredients:
About 1 1/2 pounds boneless, skinless, white-meat organic chicken (breasts, cutlets, or tenders)
3 tbsp olive oil
3-4 cloves garlic
3-4 lemon slices
Sea salt and pepper

Salad Ingredients:
2 cups baby spinach
1/2 cup sliced roasted red peppers
1/2 cup sliced marinated artichokes
1/4 cup pitted Kalamata olives
pint of grape tomatoes

Honey Dijon Vinagrette Ingredients:
4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
1 tsp raw honey

Preheat broiler.
Put chicken in the baking sheet (or in a large plastic baggie) and toss with olive oil, garlic, lemon, and some salt and pepper. If you like, cover and set aside for an hour or so to develop flavor (optional). 3. Broil the chicken very quickly, turning once, cooking no more than 3-5 minutes on each side. To check for doneness, use a thin blade knife and cut through the center — should be white or slightly pink. Serve immediately or let cool and refrigerate for later.
When ready to make salad, slice chicken into thin strips against the grain.
Whisk all vinaigrette ingredients together to make the dressing.
Toss spinach, roasted red peppers, artichokes, olives, tomatoes, chicken, and the dressing together and serve!

See original recipe at heatherpierceinc.com