I could eat a fabulous dinner salad every night and this Spinach Salad with Grapes and Grilled Chicken hits the spot! Grapes are such a juicy, fun salad ingredient that’s often overlooked and underrated. Paired with my perfect grilled chicken, this is a winning combination!

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

I love how customizable salads are. Don’t like pecans? Almonds would be perfect here. Don’t have feta cheese? Try goat cheese!

If you’ve never made my perfect grilled chicken, you’re in for a treat. I make it quite literally every single week. Perfectly seasoned and done in ten minutes, you could even grill chicken in the morning so it’s ready to go for dinner. That’s one of my favorite summer hacks!

This homemade balsamic vinaigrette with honey and Dijon mustard is absolutely incredible and takes just minutes to whisk together. I hope you love this combination as much as I do!

Spinach Salad with Grapes and Grilled Chicken

Perfect Grilled Chicken, recipe follows
Fresh spinach
Red grapes, sliced
Pecans, toasted
Feta cheese
Balsamic vinaigrette, recipe follows

1. Make Perfect Grilled Chicken according to the recipe below. Let rest while you make the salad.
2. Arrange fresh spinach on plates or serving platter. Add sliced red grapes, toasted pecans, and feta cheese. Top with sliced or chopped grilled chicken and homemade balsamic vinaigrette.

Balsamic Vinaigrette 

1/4 cup balsamic 
1/4 cup olive oil
1 tsp Dijon mustard 
1 tsp honey 
Salt, pepper to taste 

1. Whisk ingredients together and serve.

Perfect Grilled Chicken

Boneless skinless chicken breast
Seasonings: paprika, onion powder, garlic powder, dried oregano, sea salt, black pepper
Olive oil

1. Preheat a gas grill or grill pan to about 350-375 degrees. 
2. Set your palm on the chicken breast and carefully run a knife through the center parallel to your hand to slice each breast in half for thinner, faster cooking cutlets.
3. Season chicken well on both sides with paprika, onion powder, garlic powder, dried oregano, sea salt, and freshly ground pepper.
4. Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in.
5. Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Let rest for five minutes before slicing and serving.