Spinach Salad with Lemon Shallot Artichoke Hearts and Grilled Chicken

Baby spinach, roasted artichoke hearts and goat cheese topped with grilled chicken in a lemon shallot vinegarette.

By: G. Garvin, Celebrity Chef

Prep Time: 4 hours 20 min
Cook Time: 20 min

RECIPE
REVIEWS (0)

Servings:

Yield: 6 salads

Ingredients:

3/4 cup lemon shallot vinaigrette
1 1/2 cups roasted artichoke hearts
6 ( 4 ounce each) grilled seasoned chicken breast
12 cups baby spinach, fresh
1/2 cup Chevre (goat) cheese, crumbled

Lemon Shallot Vinaigrette
1/3 cup lemon juice
1 tablespoon fresh ground lemon rind
2 1/4 teaspoons Dijon mustard
3/4 teaspoon honey
2 1/4 teaspoons red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon shallots, minced

Roasted Artichoke
1 1/2 cups artichoke hearts, canned, drained , quartered
1 1/2 teaspoons olive oil

Grilled Seasoned Chicken Breast
1/3 cup olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon oregano leaves, dried
1 teaspoon basil, dried, ground
2 tablespoons whole clove peeled garlic, minced
6 (4 ounce each) chicken breast, boneless, skinless

Allergens:

Milk, Mustard

Nutritional Information

Directions:

Lemon Shallot Vinaigrette: In a bowl, combine lemon juice, lemon rind, mustard, honey, vinegar and shallots. While whisking, slowly add extra virgin olive oil to make an emulsified dressing.
Roasted Artichoke: Toss artichoke hearts with olive oil and spread on sheet pan. Roast at 400 degrees oven for 12 to 15 minutes, until browned on edges.
Grilled Seasoned Chicken Breast: Butterfly chicken to even thickness. In a bowl, combine olive, salt, pepper, oregano, basil and garlic. Mix well for marinade. Place chicken in a shallow pan to marinade. Add oil and spices mixture to pan. Mix marinade with chicken until well coated. Refrigerate for 4 hours. Drain and discard excess marinade. Place chicken breast on medium high grill. Grill on each side for 2 1/2 to 3 minutes. Let rest 5 minutes, slice 1/4 inch.
For Service: Place 2 cups baby spinach on plate, top with 1/4 cup roasted artichoke hearts. Place 1 tablespoon crumbled blue cheese on top of artichokes. Shingle 1 chicken beast on top of cheese.