Grilled Chicken Salad with Sesame Seed Vinaigrette
More From Oxmoor House
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
- Prepare grill.
- 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.
- Combine spinach, grapes, and sesame seeds in a large bowl. Combine vinegar, grape juice, sesame oil, and remaining salt and pepper.
- Slice chicken diagonally into thin slices. Toss chicken with spinach mixture. Drizzle vinaigrette over salad.
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