Grilled Veggies Spinach Chicken Salad

This grilled spinach salad transforms an ordinary lunch into something truly magnificent by combining smoky charred vegetables with tender chicken and a tangy homemade dressing. Perfect for warm summer evenings when you want something substantial yet refreshing.

I created this recipe during a particularly hot summer when turning on the oven seemed unbearable. My family now requests it weekly during grilling season, and it has become our go-to solution for using leftover grilled chicken.

Ingredients

• Baby spinach: forms the nutrient-rich base; choose prewashed for convenience or fresh bunches for best flavor
• Crimini mushrooms: provide meaty texture and earthy flavor; look for firm caps without spots
• Red onion: adds sharp contrast that mellows beautifully when grilled; select tight dry bulbs
• Bell peppers: bring natural sweetness when charred; bright deeply colored ones indicate ripeness
• Chicken breast: creates a protein-packed centerpiece; thinner cutlets work best for even cooking
• Dijon mustard: gives the dressing body and tang; authentic French brands offer superior flavor
• Maple syrup: balances acidity with natural sweetness; use real maple, not pancake syrup
• Smoked paprika: introduces subtle smokiness without overpowering the dish; Spanish varieties provide best results

Step-by-Step Instructions

Marinate the Chicken:

Place chicken breasts in a shallow dish with your favorite marinade for at least 30 minutes or overnight in the refrigerator. The longer it marinates, the more flavor will penetrate the meat, turning an ordinary protein into something extraordinary.

Prepare the Dressing:

Combine vinegar, mustard, maple syrup, salt, pepper, garlic, paprika, and tomato paste in a bowl, whisking thoroughly to integrate all ingredients. Slowly stream in olive oil while continuously whisking until the mixture becomes smooth and emulsified. This technique creates tiny oil droplets suspended throughout the dressing, ensuring every bite of salad gets equal flavor.

Preheat and Oil:

Heat your gas grill on high with the lid closed for 10 minutes until extremely hot. While waiting, brush mushrooms, onion slices, and peppers generously with olive oil on all sides and sprinkle with salt. This coating prevents sticking and promotes beautiful caramelization.

Grill with Precision:

Place vegetables and chicken on the preheated grill, then reduce heat slightly. Close the lid to create an oven-like environment for about 4 minutes. Flip vegetables with metal tongs and check chicken for grill marks before turning. Continue grilling with lid closed for another 4-8 minutes until vegetables are tender and chicken reaches 160°F at its thickest point.

Assemble the Salad:

Toss spinach with a portion of the prepared dressing in a large bowl, ensuring leaves are lightly coated. Slice grilled chicken, peppers, and mushrooms into manageable pieces. Arrange these components over the dressed spinach, creating an appealing presentation. Add optional toppings like hard-boiled eggs, feta cheese, or coconut bacon if desired.

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This salad reminds me of my first attempts at grilling vegetables years ago. I discovered that mushrooms become almost steak-like when perfectly grilled, which completely changed my perspective on vegetable-forward meals. Now I often make extra grilled vegetables just to have leftovers for this salad.

Make Ahead Options

This salad’s components work beautifully for meal prep throughout the week. Grill all vegetables and chicken during weekend meal prep sessions, then store them separately in airtight containers in the refrigerator. The dressing will keep for up to a week when refrigerated, making weeknight assembly incredibly quick. Simply reheat components briefly in the microwave or enjoy them cold over fresh spinach with freshly drizzled dressing.

Customization Ideas

The beauty of this recipe lies in its flexibility. For a Mediterranean twist, add kalamata olives, sundried tomatoes, and crumbled feta. Create an Asian-inspired version by marinating chicken in soy ginger and replacing the French dressing with a sesame vinaigrette. Vegetarians can substitute grilled halloumi cheese or marinated tofu for the chicken while maintaining all the wonderful smoky elements from the grilled vegetables.

Seasonal Adaptations

While perfect for summer grilling, this salad adapts beautifully to other seasons. In fall, replace bell peppers with grilled sweet potato rounds and add toasted pumpkin seeds. Winter versions can incorporate roasted brussels sprouts and dried cranberries. Spring calls for asparagus spears and tender pea shoots. The basic formula remains the same, but seasonal adjustments keep this recipe in rotation year-round.

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Serving Suggestions

Present this salad family-style on a large platter, allowing everyone to appreciate the beautiful composition before serving. Accompany with crusty artisan bread brushed with olive oil and lightly toasted on the grill. For a complete entertaining menu, pair with a chilled gazpacho starter and finish with grilled stone fruit topped with honey mascarpone for dessert. This creates a cohesive meal that maximizes your time at the grill.

Frequently Asked Questions About Recipes

→ Can I make this salad vegetarian?

Absolutely! Simply omit the chicken and focus on the grilled vegetables. For added protein, consider adding grilled tofu, tempeh, or additional beans. The coconut bacon provides a nice smoky element that complements the other flavors beautifully.

→ How far in advance can I prepare the components?

The French-style dressing can be made up to 5 days ahead and stored in the refrigerator. Chicken can be marinated overnight for maximum flavor. The grilled vegetables and chicken can be prepared a day ahead and reheated slightly or served cold. For best results, dress the spinach just before serving to prevent wilting.

→ What's the best way to grill the vegetables?

For best results, brush mushrooms, onion slices, and peppers with olive oil and sprinkle with salt before grilling. Use high heat initially, then reduce slightly and grill with the lid closed for about 4 minutes per side. Remove vegetables when they have nice grill marks and have reached your preferred tenderness.

→ How do I make the coconut bacon?

Mix 1 cup wide raw coconut flakes with 1 tablespoon smoked soy sauce (or regular soy sauce plus liquid smoke) and 1 teaspoon maple syrup until fully coated. Bake at 325°F for 6-9 minutes until golden. The coconut will crisp up as it cools, providing a delicious smoky-sweet crunch to the salad.

→ Can I use a different green instead of spinach?

Yes! While baby spinach works beautifully in this salad, you can substitute with arugula, mixed greens, romaine, or kale. If using kale, consider massaging it first with a bit of the dressing to tenderize the leaves. Each green will bring its own unique flavor profile to the dish.

→ How should I store leftovers?

For best results, store the components separately. Keep the dressed greens separate from the grilled items, and combine just before eating. The grilled vegetables and chicken will keep for 3-4 days in the refrigerator. The dressing should be stored in an airtight container and will last up to a week refrigerated.