This is my new favorite salad. I love the combination of hot grilled chicken and veggies mixed with the cold spinach. The blue cheese melts right into it. And it’s super simple to make…
INGREDIENTS FOR THE BEST SPINACH SALAD
- 2 boneless skinless chicken breasts, seasoned with Emeril
- 1 red pepper
- 1 Maui onion, sliced thick
- Blue cheese
- walnut pieces
- sauteed mushrooms
- Emeril seasoning
- 2 cups chopped baby spinach
- red wine vinegar
- olive oil
- salt & pepper, to taste
Saute the mushrooms in olive oil.
Season the onion and pepper with olive oil and Emeril seasoning.
Place chicken, pepper and onion on hot grill.
Cook chicken until 165 degrees in the thickest part to avoid the current salmonella outbreak and cut into bite size pieces.
Cook pepper and onion until crisp/tender and chop into bite size pieces.
And now the easy part. Put all ingredients in a bowl, drizzle with vinegar and oil and toss. This will easily serve 4 or maybe even more. And I think you’ll agree, this recipe is a keeper!
Here’s a big Laguna Beach welcome to my new readers in Cameroon and Iran! And remember, read it first at Stu News.
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Tags: spinach salad with blue cheese and walnuts, spinach salad with chicken, spinach salad with grilled onions and peppers
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