Spinach Salad with Grilled Veggies (Printable Recipe)
Hearty spinach topped with grilled mushrooms, onions, peppers and chicken, finished with a homemade French-style dressing.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 to 1 1/2 pounds marinated chicken breast
02 -
6 crimini mushrooms or substitute with portobellos, shiitake, maitake, or oyster mushrooms
03 -
1 small red onion
04 -
1 red or yellow bell pepper sliced in half or 6 mini sweet peppers
05 -
10 ounces baby spinach or two bunches
06 -
Optional: sliced hard-boiled eggs, coconut bacon, and feta cheese
→ French Style Dressing
07 -
2 tablespoons red wine vinegar
08 -
1 tablespoon dijon mustard
09 -
2 tablespoons maple syrup
10 -
1/2 teaspoon sea salt
11 -
1/2 teaspoon pepper
12 -
1 clove garlic, minced
13 -
1/4 teaspoon smoked paprika
14 -
1/2 teaspoon tomato paste
15 -
1/3 cup olive oil
→ Coconut Bacon
16 -
1 cup wide raw coconut flakes
17 -
1 tablespoon smoked soy sauce or soy sauce, or liquid aminos with 1/4 teaspoon liquid smoke
18 -
1 teaspoon maple syrup
# Steps to Follow:
01 -
Whisk together red wine vinegar, dijon mustard, maple syrup, sea salt, pepper, minced garlic, smoked paprika, and tomato paste. Drizzle in olive oil while whisking until combined and emulsified.
02 -
Marinate the chicken for at least 30 minutes or up to 24 hours for best results.
03 -
Preheat the grill on high heat with the lid closed. Brush mushrooms, onion slices, and peppers with olive oil and sprinkle with salt. Place the marinated chicken and vegetables on the grill. Reduce heat slightly and close the lid for 4 minutes. Flip vegetables and chicken. Continue cooking chicken until the thickest part reaches 160°F and remove when done. Remove vegetables when cooked to preference.
04 -
In a bowl, toss the baby spinach with some of the dressing. Slice the grilled chicken, mushrooms, and peppers into bite-sized pieces and place over the spinach. Top with optional sliced hard-boiled eggs, feta cheese, and coconut bacon.
05 -
Preheat the oven to 325°F. Mix the coconut flakes with smoked soy sauce and maple syrup until evenly coated. Spread on a baking sheet and bake for 6-9 minutes, or until golden. Allow to cool and crisp.
# Extra Tips:
01 -
The salad can be adjusted by adding more vegetables, spinach, or toppings to serve larger portions, or halved for smaller servings.
02 -
Grill instructions are based on using a gas grill.