Spinach Chicken Recipe

Rinse and spin-dry the baby spinach (and mixed greens if using). Place in a large salad bowl and gently toss to combine.

Peel and thinly slice half a red onion into half-moons. Add the sliced red onion to the bowl with the greens.

Drain oil-packed sundried tomatoes and slice thinly. Add 1/2 cup to the greens.

If your roasted red bell pepper is not prepared, roast one whole red bell pepper over a gas flame or under a broiler until charred, place in a bowl covered with plastic wrap for 10 minutes, then peel, remove seeds and slice into strips. Add 1 cup roasted red pepper strips to the greens.

Just before serving, add 1 cup croutons on top (or toss lightly if you prefer evenly distributed crunch).

Pound the chicken breasts to an even thickness (about 3/4 inch) or slice in half horizontally to make cutlets. This ensures even cooking.

In a shallow dish, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Add the chicken breasts to the marinade, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 15 minutes before cooking.

Preheat a grill or grill pan over medium-high heat and lightly oil the grate or pan. Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F / 74°C. Do not overcook.

Remove the chicken from the grill and rest on a cutting board for 5 minutes. Slice the chicken thinly on a slight diagonal and set aside.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously (or close jar and shake) until the dressing emulsifies and is smooth. Taste and adjust salt, pepper or acidity as needed.

Drizzle about half of the dressing over the greens mixture and gently toss to coat evenly. Add more dressing to taste; you may not need it all.

Arrange the sliced grilled chicken over the dressed greens. Sprinkle the croutons on top if you haven't added them yet.

Optional: finish with an extra grind of black pepper and a light drizzle of olive oil or a few torn basil leaves for freshness. Serve immediately.