Ingredients
12ozchicken breasts,boneless skinless
7ozbaby spinach,(1 bag)
red onion,few thin slices
½sweet red bell pepper,sliced into strips
1½cupsgrape tomato,sliced in half
1carrot,sliced into ribbons
2tbsplemon juice,fresh squeezed
1tspdried oregano
1tspgarlic,crushed
Kosher salt,to taste
fresh ground black pepper,to taste
¼cupbasil leaves
3tbspwhite balsamic vinegar
2tbspshallots,chopped
1tbspwater
2tbspextra virgin olive oil
pinchsalt and freshly ground black pepper
Preparation
Combine the marinade ingredients: lemon juice, oregano, garlic puree, salt, and black pepper, and pour over chicken. Let it marinate in the refrigerator a minimum of 2 hours, but preferably 4-6 hours or longer.
Place all the vinaigrette ingredients in a blender and blend until smooth. Set aside.
Preheat an indoor or outdoor grill to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
When the grill is hot, lay the chicken on the grill.
Cook the chicken until well-browned on both sides and firm, but not hard to the touch. Transfer to a plate when done.
Divide spinach, onions, carrots, tomatoes, and peppers on 4 plates.
Top with the chicken and drizzle with balsamic dressing over each.
