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

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