YIELD: Makes 6 servings
Honey-Jalapeno Vinaigrette, divided (recipe below)
6 – boneless skinless chicken breasts, 4 oz. each
9 cups – lightly packed baby spinach
1 1/2 cups – shredded Monterey Jack cheese
3 slices – crisp-cooked thick bacon, crumbled
3 – small tomatoes, each sliced into 4 wedges lengthwise
For Honey-Jalapeno Vinaigrette:
3 T – white wine vinegar
3 T – fresh lime juice
2 T – fresh cilantro, coarsely chopped
1 T – jalapeno pepper, seeded and coarsely chopped
2 – large cloves garlic, quartered
1 tsp. – salt
1/2 tsp. – freshly ground black pepper
2/3 cup – honey
2/3 cup – vegetable oil
Place chicken in a large resealable plastic bag and add 3/4 cup Honey-Jalapeno Vinaigrette. Seal bag and refrigerate for 30 minutes or overnight. Drain and discard marinade.
Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear. Cut chicken across the grain into 1/2 inch-wide strips.
Put 1 1/2 cups of spinach on each of six serving plates. Drizzle each with 1 tablespoon vinaigrette. Top each with chicken strips, 1/4 cup cheese and crumbled bacon; garnish with two tomato wedges and drizzle 1 tablespoon of vinaigrette on top.
For Honey-Jalapeno Vinaigrette: process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper in a blender or food processor. With blender running, add honey, then oil; mix well. Refrigerate until needed.
Recipe courtesy of Taste of Home Cooking School