Spinach Salad With Grilled Chicken
|Boneless, Skinless Chicken Breasts||1/2 lb.|
|Salt||1/4 tsp. + 1 dash|
|Ground Pepper||2 dashes|
|Balsamic Vinegar||2 tsp.|
|Garlic, minced||1 clove|
|Olive Oil||1 tbs.|
|Baby Spinach, rinsed and dried||4 cups|
|Granny Smith Apple, cut into wedges||1|
|Goat Cheese Crumbled||2 ounces|
1. Season chicken breast with 1/4 teaspoon salt and a dash of pepper. Place on grill coated with cooking spray and cook over medium heat for 5-7 minutes on each side. Move to cutting board and cut into strips.
2. Season spinach with a dash of salt and pepper to taste.
3. Whisk together balsamic vinegar, garlic, and oil in a large mixing or salad bowl. Add the spinach to the bowl and toss to combine.
4. Place spinach onto plates and top with the chicken strips, apple
wedges, and goat cheese.