Grilled Chicken Summer Salad

the Story

This vibrant grilled chicken salad is a refreshing medley of bold and bright flavors, perfect for a light yet satisfying meal. Tender chicken breasts are roasted to perfection with a smoky-spiced rub of paprika, chili powder, cumin, salt, and pepper, giving them a deep, savory kick. They're sliced and served over a bed of fresh baby spinach, then topped with juicy red grapes, sweet mandarin orange segments, and crumbles of tangy feta cheese. The combination of sweet fruit, salty cheese, and spiced chicken creates a perfectly balanced bite that’s both nourishing and full of flavor. Finish with a light vinaigrette or citrus dressing to tie it all together.

the Ingredients

For the Chicken:

• (1) Chicken Breast Per Person (We used Four)

• (1) Teaspoon Paprika

• (1) Teaspoon Chili Powder

• (1) Teaspoon Salt

• (1) Teaspoon Black Pepper

• (1) Teaspoon Cumin

• Olive Oil, for Coating each Chicken Breast

For the Salad:

• (1) 12 oz. Bag of Baby Spinach

• (1) Can Mandarin Oranges, Drained (7 oz. or 10 oz.)

• 2 Cups Grapes, Halved

• 1/2 - 3/4 Cup Feta Cheese

• 1/2 Cup of your Favorite Vinaigrette, Per Salad

  • We Used the following Dressings:

    • Skinnygirl Asian Sesame Ginger

    • Skinnygirl Raspberry Vinaigrette

the Instructions

Roasting the Chicken Breasts:

• Preheat the Oven to 425 Degrees.

• Trim any excess fat off each Chicken Breast.

• Place each Chicken Breast in a large mixing bowl, and cover all sides with Olive Oil. Let the Chicken sit in the oil for about 15 minutes, flipping occasionally with tongs.

• Place each Chicken Breast onto a cutting board and apply an even coating of dry rub to all sides.

• Once coated, place each Chicken Breast onto a parchment-lined baking sheet.

• Bake for 15-18 minutes, or until the chicken has reached a desired temperature of 165 Degrees.

• Let the Chicken rest for 10-15 minutes before slicing. This will ensure a more tender and flavorful result.

• Then, slice into thin strips. Thickness is based on your preference.

The Assembly:

• For Dressing Lovers:

  • We recommend starting with a Pyrex mixing bowl before plating. You can either mix all the salad ingredients together, or let each person determine the amount of toppings that's right for them.

  • Place the preferred amount of Spinach, Grapes, Oranges, and Feta into the mixing bowl.

  • Add the dressing and shake well (if the bowl has a lid). Otherwise, mix well with a spoon.

  • When Plating, leave space in the center for the chicken.

  • Once the chicken has cooled for a few minutes, place the thin strips in the center.

• For On-The-Side Dressing Lovers:

  • Grab your best dinner plate, and start with a base of Spinach. The amount of spinach is up to you.

  • Then, sprinkle the grapes, oranges, and feta over the spinach, leaving a space in the center for the chicken.

  • Once the chicken has cooled for a few minutes, place the thin strips in the center.

  • Add as much or as little Dressing to your liking.