Balsamic Grilled Chicken Salad

4 Each Chicken breast, boneless 

16 oz. Balsamic and basil vinaigrette

1 - 4 oz. Bag Baby spinach

1 tsp Garlic, chopped

As Needed Olive oil

1 each Fresh lemon juice

2 lbs. Red bliss potatoes, quartered

To Taste Salt

To Taste Ground black pepper

Preheat oven to 375 degrees.  Marinade chicken breasts with 8 oz. of balsamic and basil vinaigrette in a zip lock bag for 4-24 hours.  Remove chicken from marinade and discard used marinade.  Grill chicken breast until 165 degrees (internal temp.).  Heat a large skillet, add a light coating of olive oil, and add spinach, and garlic then sauté for 2 minutes until spinach begins to wilt.  Divide spinach onto plate.  In a large bowl, add quartered red potatoes, olive oil (as needed) and season with salt and pepper.  Place on sheet pan and bake for 25-30 minutes until tender.  Place 1/4 of potatoes on each plate.  Place chicken on top of spinach.  Drizzle entire plate with 2 oz. of balsamic and basil vinaigrette.

Recipe and photograph furnished by Ken’s Foods