Grilled Chicken Salad with Sesame Seed Vinaigrette

A flavorful vinaigrette recipe transforms this simple chicken salad recipe into a memorable main dish.

Yield: 2 servings (serving size: 3 ounces chicken and 1 1/2 cups salad)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 30%
  • Fat: 7.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 28.6g
  • Carbohydrate: 13.7g
  • Fiber: 2.7g
  • Cholesterol: 66mg
  • Iron: 2.5mg
  • Sodium: 406mg
  • Calcium: 68mg


  • 2 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • Cooking spray
  • 3 cups packed prepackaged fresh baby spinach leaves
  • 1/2 cup seedless red grapes, halved
  • 2 teaspoons sesame seeds, toasted
  • 1 tablespoon red wine vinegar
  • 3 tablespoons unsweetened white grape juice
  • 2 teaspoons sesame oil


  1. Prepare grill.
  2. Sprinkle chicken evenly with 1/8 teaspoon each salt and pepper. Place chicken on grill rack coated with cooking spray; grill 5 to 7 minutes on each side or until done.
  3. Combine spinach, grapes, and sesame seeds in a large bowl. Combine vinegar, grape juice, sesame oil, and remaining salt and pepper.
  4. Slice chicken diagonally into thin slices. Toss chicken with spinach mixture. Drizzle vinaigrette over salad.
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