Grill up some chicken on the BBQ this summer as you build yourself a yummy spinach and avocado salad with cherry tomatoes, fresh oregano, and sliced red onion.
|.5 cup||(125 mL) Olive oil, divided|
|2 tbsp||(30 mL) Chopped fresh oregano|
|2 tbsp||(30 mL) Red wine vinegar|
|Salt and pepper|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1||pint Cherry tomatoes|
|1||(5 oz/140 g) Container baby spinach leaves|
|1||Medium red onion, thinly sliced|
PREHEAT BBQ to medium-high heat.
COMBINE ¼ cup (60 mL) of olive oil, oregano and vinegar in a small bowl. Season with salt and pepper and set aside.
BRUSH chicken breasts with olive oil and season with salt and pepper. Grill chicken on preheated grill until char grilled, about 7-8 minutes per side or until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and allow to rest for 5 minutes. Slice chicken into diagonal strips.
BRUSH tomatoes with olive oil, season with salt and pepper and grill in a vegetable basket until the skins begin to split, about 10-15 minutes. Remove from grill and set aside.
TOSS spinach, tomatoes and onion with the oil and vinegar dressing. Arrange on a large platter or individual plates. Top salad with warm strips of chicken and slices of avocado.
Show More Comments
No Comments yet