Prep 5 mins Cook 10 mins Rest Chicken 5 mins Eat 15 mins
This delicious Grilled Chicken and Spinach Salad with mushrooms, avocado and Almond Butter Dressing is a real winner…and perfect for the summer potluck. In the time it takes to grill some chicken breasts…about 10 minutes + resting, you will have it ready to eat for your dinner tonight.
Jo and Kathy presented these beautifully plated Grilled Chicken and Spinach Salads with Almond Butter Dressing at our Main Dish Salads Cooking Class. They are beautiful, delicious and super easy to make.
Put some boneless, skinless chicken breasts on a medium-high heat grill and cook each side about 5 minutes or maybe less. The time will depend on how thick the breasts are. They are done when there is some give when pressed with your thumb, but not spongy. Do not cook until they are hard to the touch or you will overcook. Remember that the breasts will continue to cook when removed from the heat. Remove to a platter and let rest for five minutes.
While the chicken is cooking, make the dressing. In a bowl, a dressing shaker or a covered jar combine the dressing ingredients – all but the water and stir or shake to combine.
Drizzle in enough water to bring to a pouring consistency. We learned in our Main Dish Salads cooking class that too much water will make it too thin and each brand of almond butter has a different consistency. I used Justin’s Almond Butter the first time and in class we used a thinner Costco version. I preferred the Justin’s brand.
Arrange the spinach and mushrooms on a platter along with chunks of cubed avocado, top with the sliced grilled chicken breast.
Drizzle the Almond Butter Dressing and have some to serve on the side.
Grilled Chicken and Spinach Salad with Almond Butter Dressing
2 chicken breasts – boneless, skinless
1 Tablespoon olive oil
4 ounces baby spinach leaves
10 medium mushrooms, sliced
1 avocado, peeled, seeded and cubed
1/4 cup almond butter
2 Tablespoons apple cider vinegar
2 teaspoons tamari or soy sauce
1 teaspoon ginger root, minced
1 clove garlic clove, minced
1/4 cup lemon juice
2 teaspoons olive oil
2 teaspoons honey
1. Prep Grill and Chicken. Coat chicken breasts with olive oil, salt and pepper. Grill on medium-high heat for about 5 minutes per side. Check for doneness by pressing finger into meat. When it springs back and is no longer spongy, remove to a platter and set aside. The chicken breasts will continue to cook on the platter.
2. Make Dressing: Place all dressing ingredients except water into a salad dressing container or covered jar. Shake to mix together. Drizzle in water until dressing is pouring consistency.
3. Place clean baby spinach on a platter, top with sliced mushrooms. Just before serving, top with the cubed avocado.
4. Slice chicken breasts and place on top of the spinach. Drizzle dressing over the salad and serve.
Servings: 4 – 294 calories per serving