Grilled Chicken-Pecan-Spinach Salad
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Ingredients
- 6 thin sliced boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 (6-oz) pkg baby spinach
- 1 cup sliced celery
- 1 (6-oz) pkg sweetened dried cranberries
- 1 cup pecan halves
- ½ cup (or more) balsamic vinaigrette
Instructions
- Drizzle chicken with oil in a large bowl; sprinkle with salt and pepper. Toss.
- Preheat grill to medium-high heat. Grill chicken, covered, 4 to 5 minutes per side or until done. Cool and slice.
- Combine spinach, chicken, celery, cranberries, and nuts in a large bowl. Add vinaigrette, and toss.
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