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Grilled Chicken Spinach Salad with Oranges, Walnuts, and Sherry Vinaigrette
Source: dLife

A refreshing salad with a delicious sherry and mustard vinaigrette.

Prep Time: 20 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 306.1
Total Carbs 7.8 g
Dietary Fiber 3.0 g
Sugars 0.7 g
Total Fat 16.5 g
Saturated Fat 2.3 g
Unsaturated Fat 4.9 g
Potassium 351.9 mg
Protein 32.1 g
Sodium 217.9 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Sherry Vinaigrette

1 tbsp  shallots, chopped
3 tbsp  sherry vinegar
1 tsp  dijon mustard
2 tbsp  olive oil
0 1/2 oz  honey
1 pinch  salt
1 tsp  black pepper
1 tbsp  olive oil
Spinach Salad

1 lb  boneless skinless chicken breasts
2 g  medium oranges
64 g  red onion slices
0 1/4 cup  chopped walnuts
8 cup  fresh baby spinach
  1. Sherry Vinaigrette
  2. In small mixing bowl, whisk shallots, vinegar, honey, and mustard. Continue whisking and slowly add olive oil. Whisk until well blended.
  3. Season to taste with salt and pepper.
  4. Spinach Salad
  5. Preheat the grill to medium-high.
  6. Brush chicken breasts with olive oil and season with salt and pepper.
  7. Grill chicken 6 minutes per side, or until juices run clear. Remove from grill and allow rest 5 minutes.
  8. Slice chicken breasts into strips and place them in medium mixing bowl.
  9. Add orange sections, red onion, and half of sherry vinaigrette. Toss.
  10. In large salad bowl, toss spinach with remaining vinaigrette. Arrange the chicken, orange, and onion mixture on top. Garnish with the walnuts. Serve.

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