This simple, fresh salad features boneless skinless chicken breasts that are marinated with lemon, oregano and garlic, then quickly grilled for a charred, savory crust. The chicken is served over baby spinach and a colorful assortment of vegetables, topped with a creamy, herb-forward white balsamic vinaigrette. The recipe is easy to scale for more servings and works well for meal prep.

Yield & Timing

Yield: 4 servings | Serving size: 1/4 of recipe

Cook time: 10 minutes | Total time (including marinade): about 20 minutes active, plus marinating time

Ingredients

Main Salad

• 4 boneless skinless chicken breasts (about 3 oz each)
• 1 (7 oz) bag baby spinach
• Few thin slices of red onion
• 1/2 sweet red bell pepper, sliced into strips
• 1 1/2 cups grape tomatoes, halved
• 1 carrot, sliced into ribbons

For the Marinade

• 2 tbsp fresh-squeezed lemon juice
• 1 tsp dried oregano
• 1 tsp crushed garlic (or garlic puree)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the White Balsamic Vinaigrette

• 1/4 cup fresh basil leaves
• 3 tbsp white balsamic vinegar
• 2 tbsp chopped shallots
• 1 tbsp water
• 2 tbsp extra virgin olive oil
• Pinch of salt and freshly ground black pepper

Instructions

1. Combine the marinade ingredients—lemon juice, dried oregano, crushed garlic, salt and black pepper—in a bowl or resealable bag. Add the chicken and coat well. Refrigerate for a minimum of two hours; ideally marinate 4–6 hours or longer for deeper flavor. For convenience, you can place the chicken in the marinade and freeze it; thaw in the refrigerator before cooking.
2. While the chicken marinates, prepare the vinaigrette. Place the basil leaves, white balsamic vinegar, chopped shallots, water, extra virgin olive oil, and a pinch of salt and pepper in a blender or food processor. Blend until smooth and set aside. Taste and adjust seasoning as needed.
3. Preheat a grill or grill pan to medium-high. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade and place it on the hot grill. Cook until the chicken is well browned on both sides and firm to the touch, but not overcooked. Transfer the cooked chicken to a plate and let it rest a few minutes before slicing.
5. Divide the baby spinach among four plates. Top with thin slices of red onion, carrot ribbons, grape tomatoes and bell pepper strips.
6. Slice or arrange the grilled chicken over each salad. Drizzle the white balsamic vinaigrette over the salads and serve immediately.

Tips

• Marinating longer enhances flavor—overnight is fine. If freezing in the marinade, thaw in the refrigerator the day before cooking.
• Make the vinaigrette ahead and keep refrigerated for up to a few days; give it a quick shake or stir before using if it separates.
• Use a hot grill and avoid flipping the chicken too frequently so it develops a nice sear.
• For a quicker meal, grill extra chicken and refrigerate for use in salads throughout the week.

Variations

Change up the vegetables to suit the season—add cucumbers, avocado, or roasted corn. Substitute romaine or mixed greens for spinach, or top with a handful of toasted nuts or seeds for crunch. Swap basil for parsley or mint in the vinaigrette for a different herb profile.

Storage

Store leftover grilled chicken separately from greens in airtight containers in the refrigerator for up to 3–4 days. Keep the vinaigrette chilled and combine with the salad just before serving to prevent wilting.

Nutrition (per serving)

Calories: 183 kcal; Carbohydrates: 11.5 g; Protein: 17.5 g; Fat: 8 g; Fiber: 3 g; Sugar: 1.5 g; Sodium: 101.5 mg; Cholesterol: 37 mg; Saturated Fat: 1 g.