Glazed-Chicken Spinach Salad
(from fearama’s recipe box)
Prep time: 20 minutes
Cook time: 12 minutes
Serves 2 people
Categories: Gluten-Free, Salad
Ingredients
- 1/2 cup apple jelly
- 2 tablespoons soy sauce
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon grated fresh ginger
- 2 skinless, boneless chicken breast halves
- Nonstick cooking spray
- 1 medium apple, cored and sliced
- 1/6 cup chopped onion
- 1 cloves garlic, minced
- 1 tablespoons apple juice, apple cider, or chicken broth
- 5 cups prewashed spinach, stems removed
- Salt
- Ground black pepper
Directions
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For the glaze:
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In a small saucepan, combine apple jelly; soy sauce, thyme; lemon peel; and ginger. Heat and stir just until jelly is melted. Makes 2/3 cup.
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For the salad:
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Measure 1/4 cup of the Ginger-Apple Glaze.
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Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling.
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Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat.
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Add apple, leek, and garlic; cook for 3 minutes.
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Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling.
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Add spinach; toss just until wilted.
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Season to taste with salt and pepper.
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To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken.