NHB_Grilled_Chicken_SaladThis recipes isn’t mine, but one from the National Honey Board.  I attended the Taste of Home cooking school last week and this was one of the recipes we were taught. I thought I would share it this week, it’s delicious.  Hope you enjoy.

6 boneless skinless chicken breasts, 4 oz. each

9 cups – lightly packed baby spinach

1 1/2 cups – shredded Monterey Jack cheese

3 slices – crisp-cooked thick bacon, crumbled

3 small tomatoes, each sliced into 4 wedges lengthwise


Honey-Jalapeno Vinaigrette

3 tablespoons – white wine vinegar

3 tablespoons – fresh lime juice

2 tablespoons – fresh cilantro, coarsely chopped

1 tablespoon – jalapeno pepper, seeded and coarsely chopped

2 large cloves garlic, quartered

1 teaspoon – salt

1/2 teaspoon – freshly ground black pepper

2/3 cup – honey

2/3 cup – vegetable oil

Place chicken in a large re-sealable plastic bag and add 3/4 cup Honey-Jalapeno Vinaigrette. Seal bag and refrigerate for 30 minutes or overnight. Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear. Cut chicken across the grain into 1/2 inch-wide strips. Put 1 1/2 cups of spinach on each of six serving plates. Drizzle each with 1 tablespoon vinaigrette. Top each with chicken strips, 1/4 cup cheese and crumbled bacon; garnish with two tomato wedges and drizzle 1 tablespoon of vinaigrette on top.

For Honey-Jalapeno Vinaigrette: process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper in a blender or food processor. With blender running, add honey, then oil; mix well. Refrigerate until needed.

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