Next Generation Life Fitness

Grilled Chicken Spinach Salad with Oranges, Walnuts and Sherry Vinaigrette

Preptime: 20 min.
Cooktime: 15 min.

Calories: 465
Carbs: 21g
Fat: 17g
Fiber: 6g
Protein: 58g
Satfat: 3g
Sodium: 380mg

Ingredients:

For the sherry vinaigrette:
1 tablespoon finely chopped shallots
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon honey
salt to taste
freshly ground black pepper

For the grilled chicken:
4 skinless, boneless chicken breasts
1 tablespoon olive oil

For the spinach salad:
8 cups baby spinach leaves, washed and drained
2 oranges, peeled and sectioned
1/2 cup thinly sliced red onion
1/4 cup chopped, toasted walnuts

Directions:
For the sherry vinaigrette:
1. Place the shallots, vinegar and mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)

For the grilled chicken:
1. Preheat the grill to medium-high.

2. Brush the chicken breasts with olive oil and season with salt and pepper.

3. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
(The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)

For the spinach salad:
1. Slice the chicken breasts into strips and place them in a mixing bowl. Add the orange sections, red onion and half of the sherry vinaigrette.

2. Place the spinach in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, orange and onion mixture on top. Garnish with the walnuts.