LernerCohen Healthcare
Recipe of the Month

September 2010
Spinach Salad with BBQ Chicken, Grilled Red Onion
with Roasted Shallot Vinaigrette

Ingredients:
FOR SALAD:           
2 C fresh spinach leaves, washed and torn into bite size pieces
Freshly ground black pepper

FOR VINAIGRETTE:

¼ large shallot
Drizzle of olive oil
Kosher salt
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1 tsp extra virgin olive oil
2 tsp chicken stock
½ tsp freshly chopped chives
Salt and pepper to taste
FOR CHICKEN AND ONIONS:
1 chicken breast, boneless, skinless, about 4 oz.
¼ medium red onion, sliced into thick rings
½ tsp olive oil
1 tbsp barbecue sauce

Instructions:

  1. For the vinaigrette:  preheat oven to 350 degrees F.  With the skin on, cut the shallot in half lengthwise.  Spray baking sheet with non-stick spray.  Drizzle the shallot with a bit of olive oil and place them on the baking sheet cut side down.

  2. Roast in the oven until the shallot if very soft, about 20-30 minutes.

  3. When the shallot is cool enough to handle, remove the skin and the root end.  Puree the shallot and salt in a food processor.

  4. Add the mustard and puree.  Add the vinegar by the teaspoon, pureeing after each addition.

  5. With the motor running, add the olive oil and chicken stock slowly through the feed tube.

  6. Stir in the chives and pepper, adjust the salt and pepper to taste.

  7. For the chicken and onion:  preheat grill to medium-high.  Brush the chicken breast and onion slices with olive oil and season with salt and pepper. 

  8. Grill the chicken for about 4-6 minutes on each side, depending on the thickness until the chicken is cooked through. 

  9. During the last 3 minutes of cooking, brush the chicken on all sides with the BBQ sauce. 

  10. Grill the onion about 2-3 minutes per side using a spatula to turn the onions while being careful to keep the rings together.  Remove the chicken and onions from the grill and place on a cutting board to rest.  Cut the chicken into strips. 

  11. Separate the onion slice into rings.

  12. For Salad:  place the lettuce in a bowl and toss it with the vinaigrette.  Arrange the chicken strips and grilled onion rings on top.

Yield:  1 salad

Nutrition Information:
Serving Size: 1 salad
Calories:  225
Carbohydrates: 9 grams
Fiber:  3 grams
Protein:  29 grams
Total Fat:  8 grams
Cholesterol:  66 milligrams


Courtesy of Natalie von Suskil, MS, RD