Grilled Chicken with Balsamic Rosemary Marinade and Spinach Bacon Salad Sizzle up this irresistible dish for 4 servings! Juicy chicken meets a vibrant, crunchy salad topped with crispy bacon. Ready to fire up the grill?
For 4 servings:
- 1 1/2 pounds chicken breast cutlets (thin-cut)
- 2 tablespoons balsamic vinegar (lightly coat chicken)
- 3 tablespoons extra-virgin olive oil
- Grill seasoning, or coarse salt and fresh pepper
- 4 rosemary sprigs (leaves finely chopped, ~2 tbsp)
Spinach Salad:
- 1 pound center-cut bacon (1-inch pieces)
- 1 pound fresh spinach (washed, trimmed)
- 8 white stuffing mushrooms (thinly sliced)
- 8 radishes (thinly sliced)
- 4 scallions (thin diagonal slices)
Dressing:
- 2/3 cup + 1 tbsp extra-virgin olive oil
- 1 large shallot (finely minced)
- 3 heaping spoonfuls Dijon mustard
- 3 tablespoons balsamic vinegar
Pro Tip: Scale for individual servings by dividing ingredients (e.g., 1/2 lb chicken, 4 bacon slices, 1/4 lb spinach per person). Grill chicken to perfection, toss salad fresh, and drizzle dressing for a meal that wows!
