Grilled Chicken with Warm Spinach Salad
You can serve this Fresh Express® Spinach & Bacon Salad Kit cold OR warm. Pair it with tender, marinated grilled chicken and you have a delicious, easy meal.
- 2 Fresh Express® Spinach & Bacon Salad Kits® (7.7 packages)
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 4 boneless skinless chicken breasts (about 4 ounces each)
- 1 tablespoon canola oil
Combine the oil, lemon juice, Worcestershire sauce, mustard, salt, pepper, herbs, and garlic powder in a small bowl. Transfer to a large resealable plastic bag; add the chicken and toss to coat. Refrigerate for 30 minutes, turning the bag once or twice. Remove the chicken and discard the marinade.
Heat an outdoor or indoor grill to high; oil the grill grate with cooking spray. Grill chicken for 4 to 6 minutes a side or until it is no longer pink in the center and the internal temperature reaches 165°F. Cut into 1/4-inch-thick slices.
Cook the spinach, red cabbage, carrots and bacon in canola oil in a large skillet over high heat for 1 minute or until the spinach is slightly wilted. Divide spinach mixture among four plates; top with chicken. Drizzle with dressing; sprinkle with almonds.