Grilled Chicken and Spinach Salad

  • Difficulty: Ultra Basic
  • 25 minutes
  • 2 servings

Looking for new ways of serving your chicken breast? Ok, but first we need to add some flavor to it, so make a simple marinade and let the meat rest in it for half an hour. Grill and serve the chicken with a savoury spinach, bacon and hard-boiled egg salad.

Ingredients Needed for Grilled Chicken and Spinach Salad

    2 tablespoons of vegetable oil
    1 tablespoon balsamic vinegar
    1 lemon
    1 teaspoon dried rosemary
    9 ounces of chicken breast
    5 ounces of baby spinach
    2 bacon
    1 egg
    10 black olives, sliced

How to Make Grilled Chicken and Spinach Salad

  1. First slice the bacon. Add it in a heated skillet and fry it for about 1-2 minutes, until the fat melts and it becomes golden and crispy.
  2. Heat a saucepan, add around 2 cups of water and bring it to a boil. Add in the egg, and boil it for about 7 minutes. Slice it in quarters and reserve it for later.
  3. Make the marinade: use a bowl and add salt, pepper, 1 tablespoon of vegetable oil, 1 tablespoon of balsamic vinegar, juice from half of the lemon, parsley and rosemary. Use this marinade to flavor the chicken breast.
  4. Place the meat over a heated grill and cook it for about 7-8 minutes per side. Thinly slice it when ready.
  5. Season the spinach with salt and pepper, and pour the remaining vegetable oil, lemon juice, and balsamic vinegar. Toss well.
  6. Top the salad with the chicken breast, bacon and hard-boiled egg.
  7. You can serve it either cold or warm!

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