Chicken Spinach Salad with Grilled Jalapeño-Lime Dressing. A Delicious summertime salad that’s perfect for your back yard BBQ! Pair with Coiron Torrontes, a white wine for an excellent summer afternoon.
¼ cup Filippo Berio® Robusto Extra Virgin Olive Oil
2 tablespoons fresh lime juice
½ teaspoon chili powder
¼ teaspoon plus 8 teaspoon Food Club salt
¼ teaspoon plus 8 teaspoon Food Club ground black pepper
4 boneless, skinless Roche Bros. No Added Antibiotic 100% All Natural chicken breasts (about 1¼ pounds)
1 small jalapeño chile pepper
1 small garlic clove
2 teaspoons Food Club honey
1 bag (9 ounces) fresh baby spinach
1 pint grape tomatoes, each cut lengthwise in half
½ small red onion, very thinly sliced
½ cup shredded Monterey Jack cheese
Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk together 1 tablespoon each oil and lime juice, chili powder, and ¼ teaspoon each salt and black pepper. Place chicken in large zip-top plastic bag; pour lime juice mixture in bag. Seal bag, pressing out excess air. Massage chicken in bag to coat. Marinate chicken at room temperature 10 minutes.
Remove chicken from marinade; discard marinade. Place jalapeño and chicken on hot grill rack. Cook jalapeño 5 to 7 minutes or until tender and charred in spots, turning occasionally; transfer to plate. Cook chicken 6 to 8 minutes or until internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board; let stand 5 minutes.
Remove as much charred skin from jalapeño as possible. Cut off and discard stem end of jalapeño; cut lengthwise in half. With paring knife, scrape out and discard seeds. Transfer jalapeño to bowl of food processor with knife blade attached. Add garlic, honey, and remaining 1 tablespoon lime juice, 8 teaspoon salt and 8 teaspoon black pepper. Pulse until jalapeño and garlic are very finely chopped, occasionally scraping side of bowl with rubber spatula. With processor running, slowly pour remaining 3 tablespoons oil through feed tube and blend until dressing is thick and emulsified. Makes about ¼ cup.
In large bowl, toss spinach, tomatoes, onion and dressing until well combined; slice chicken. Evenly divide spinach mixture among 4 dinner plates; evenly top with sliced chicken and cheese.