I love all the fresh and delicious veggies we have been getting in our local organic produce delivery. I decided to make lunch today with the spinach and cucumber we received this morning.
I also have to stop at this time and give a shout out to our propane grill. Ever since we switched to propane from charcoal, I am out grilling in any type of weather. (Although today is no rough stretch as it is supposed to be around 81 F)
Grilled Chicken Spinach Salad
Chicken and marinade:
4 boneless chicken breasts
3 cloves chopped garlic
juice of one lemon
2 T olive oil
salt and generous pepper
Juice of 1/2 lemon
3 T olive oil
1 T Champagne or other light vinegar
1 teaspoon red pepper flakes
salt and pepper
1/2 cucumber, halved and thin sliced
3 green onions, coarse chopped
handful of cilantro, coarse chopped
1/4 red onion or sweet onion, thin sliced
1/2 pound baby spinach
1/2 cup ricotta cheese
Combine chicken with marinade ingredients and let sit for at least 15 minutes at room temperature. 30 is better.
Warm up your grill.
Combine dressing ingredients in large salad bowl. Add cucumber, green onions, cilantro, and red or white onion, red pepper flakes and combine well.
Add 1/2 pound spinach to veggies and dressing. Toss again.
Cook chicken on heated grill.
While chicken is cooking, turn on oven broiler.
Combine ricotta and salt and then spread out in broiler-proof pan. Broil 5-7 minutes, or until edges are starting to brown. Stir once during cooking.
To finish, divide greens between 4 plates. Top each salad with ricotta and sliced chicken breast.
Garnish with a lemon slice and crusty grilled bread. We paired this with lemonade and it was incredibly refreshing. Yum!