Grilled Chicken Salad with Honey-Jalapeno Vinaigrette

Looking for something light but jazzy for a summer meal?  Try this twist on a salad!


  • Honey-Jalapeno Vinaigrette, divided (recipe below)
  • 6 – boneless skinless chicken breasts, 4 oz. each
  • 9 cups – lightly packed baby spinach
  • 1 1/2 cups – shredded Monterey Jack cheese
  • 3 slices – crisp-cooked thick bacon, crumbled
  • 3  – small tomatoes, each sliced into 4 wedges lengthwise
  • Honey-Jalapeno Vinaigrette
  • 3 tablespoons – white wine vinegar
  • 3 tablespoons – fresh lime juice
  • 2 tablespoons – fresh cilantro, coarsely chopped
  • 1 tablespoon – jalapeno pepper, seeded and coarsely chopped
  • 2  – large cloves garlic, quartered
  • 1 teaspoon – salt
  • 1/2 teaspoon – freshly ground black pepper
  • 2/3 cup – honey
  • 2/3 cup – vegetable oil


Place chicken in a large resealable plastic bag and add 3/4 cup Honey-Jalapeno Vinaigrette. Seal bag and refrigerate for 30 minutes or overnight. Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear. Cut chicken across the grain into 1/2 inch-wide strips. Put 1 1/2 cups of spinach on each of six serving plates. Drizzle each with 1 tablespoon vinaigrette. Top each with chicken strips, 1/4 cup cheese and crumbled bacon; garnish with two tomato wedges and drizzle 1 tablespoon of vinaigrette on top.

For Honey-Jalapeno Vinaigrette: process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper in a blender or food processor. With blender running, add honey, then oil; mix well. Refrigerate until needed.

Recipe courtesy of


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