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Switch up boring grilled chicken with this easy summer supper. Marinated chicken breasts are grilled to perfection and served on a salad of spinach leaves, cherry tomatoes and red onions in this tasty main-dish salad.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 small boneless skinless chicken breasts (1 lb./450 g)
1/2 cup tightly packed spinach leaves, torn into bite-size pieces
1 red onion, cut into thin slices
1 cup cherry tomatoes
1/4 cup tightly packed fresh basil leaves, torn into bite-size pieces
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How do I make it ?
Pour 1/2 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken with dressing.
Refrigerate 30 min. to marinate.
Heat barbecue to medium heat. Drain chicken; discard marinade.
Grill chicken 6 to 8 min. on each side or until done (165°F). Transfer chicken to cutting board; cool 5 min.
Meanwhile, toss spinach with onions, tomatoes and basil; place on four salad plates.
Slice chicken; place over salads. Drizzle with remaining dressing.
Kraft Kitchen Tips!
Substitute baby spinach, mixed field greens or arugula for the spinach.
Sprinkle with additional fresh basil leaves before serving.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 3 g
Cholesterol 100 mg
Sodium 320 mg
Carbohydrate 6 g
Fibre 1 g
Sugars 4 g
Protein 27 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.