Grilled Chicken and Spinach Salad with Spunky Peanut Dressing

Salad made with the Produce Geek's picks of the week

Simple, yet full of flavor: Grilled Chicken & Spinach Salad with Spunky Peanut Dressing

Who isn’t looking for ways to keep summer meals simple? This gluten-free salad proves that you don’t have to give up taste – even when you don’t have a lot of time to spend on a dish.

The Produce Geek recommended organic spinach on his pick list this week, so I used that as the building block of a grilled chicken salad that really hits the spot. Topped with my own-made peanut dressing (one you can easily recreate at your home), this dish is full of flavor even though it demands very little effort. Garnish with a wedge of Athena cantaloupe for visual appeal –  which doubles as a built-in appetizer or sweet treat for dessert.

Vegetarian or Vegan? Grilled tofu substituted for the chicken makes an equally excellent salad!

 

What You’ll Need for the Salad:

First the Produce Geek’s picks…

  • Organic spinach – 4 cups

    Produce Geek's Picks for week of July 25, 2011

    "Raw materials" for our salad

  • Athena cantaloupe – 4 wedges

Other ingredients…

  • Green pepper –  2 cups, sliced and chopped into bite-sized pieces
  • Sweet red pepper – 2 cups, sliced and chopped into bite-sized pieces
  • Spring onions – 1/2 cup, chopped into small pieces
  • Grilled chicken tenderloins – 1 lb

What You’ll Need for the Dressing:

  • Peanut oil – 1/3 cup
  • Raw apple cider vinegar (or rice vinegar) – 2 Tbsp + 1 tsp
  • Bragg’s Liquid Aminos (or soy sauce) – 2 1/2 tsps
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Natural peanut butter – 1/3 cup
  • Fresh ginger – 1 tsp
  • Cayenne pepper – 1/4 tsp (or more or less to taste)

Get cooking…

  1. Assemble foundation of the salad by placing a bed of spinach on your plates.
  2. Place green and red pepper pieces around the perimeter of each serving.
  3. Top with grilled chicken tenderloins and spring onions.
  4. Create your peanut dressing:
    1. Put all dressing ingredients into a blender.
    2. “Blend” until smooth.
    3. Pour dressing into individual sauce cups or ramekins.
  5. Place salad dressing and wedge of cantaloupe on each plate and serve.
Makes 4 servings
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