The Perfect Summertime Grilled Chicken Spinach Salad -- Grilled Thai Curry Chicken over Spinach Salad with Sliced Donut Peaches and Yellow Tomatoes.
Total Time
40min
4.7
17 Ratings
Author: Pretty Little Dishes
Servings:
4
Ingredients
•
2
Tbsp
Olive Oil
•
1 1/2
cloves
Garlic
•
3
Vine-Ripened Tomatoes
•
1
Onion
•
1
Lemon
, freshly squeezed
•
1
Tbsp
Capers
•
1
tsp
Fresh Parsley
•
1
tsp
Fresh Basil
•
as needed
Dried Oregano
•
4
pieces
Chicken Breasts
•
9
oz
Fresh Spinach
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Chop the Onion (1).
2.
Cut the Vine-Ripened Tomatoes (3).
3.
Using a non-stick skillet, heat half the Olive Oil (2 Tbsp). Add Garlic (1 1/2 cloves) and onion. Sauté until the onion softens, then remove from heat.
4.
Place sautéed onion and garlic in a bowl and add the tomato, juice from Lemon (1), Capers (1 Tbsp), Fresh Parsley (1 tsp), Fresh Basil (1 tsp), and Dried Oregano (as needed), Salt (to taste), and Ground Black Pepper (to taste). Set aside.
5.
Halve each Chicken Breasts (4 pieces) horizontally, cutting them parallel to the counter.
6.
Cover the chicken with saran wrap and lightly pound each cutlet with a meat mallet until about 1/4 inch thick. In a pinch, you could also use a skillet or rolling pin. Season to taste with salt and pepper.
7.
Saute chicken on medium heat. When cooked through, remove chicken from heat, set aside on a plate, and cover loosely with foil.
8.
Add the tomato mixture back to the skillet. Bring to a boil, then reduce heat and simmer for 2 minutes.
9.
Add the Fresh Spinach (9 oz) and cook until it begins to wilt, about 2 minutes.
10.
To serve, plate chicken, top with the tomato/spinach medley, and garnish with a wedge of lemon.
Nutrition Per Serving
CALORIES
247
FAT
6.9 g
PROTEIN
35.7 g
CARBS
10.8 g
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