Grilled Chicken Salad with Garden Greens, Arugula, and Baby Spinach & Herb Sherry Vinaigrette

A refreshing vinaigrette completes this crisp garden salad topped with herb-marinated chicken


  • 2 pounds assorted seasonal garden greens (arugula and baby spinach, about 22 cups)
  • 6 chicken breasts (6 ounces each)
  • 1 tablespoon thyme
  • 1 lemon zest
  • 2 tablespoon chives, chopped (about 6 sprigs)
  • salt and pepper to taste
    For the vinaigrette:
    • 1 cup sherry vinegar
    • 2 lemons (juiced)
    • 1 shallot (finely minced)
    • 1 tablespoon oregano (chopped)
    • 1 tablespoon basil (chopped)
    • 1 cup extra virgin olive oil
    • 2 tablespoon honey


    1. Place all ingredients in a bowl except olive oil.

    2. Slowly whisk olive oil into mixture until emulsified. Chill.

    3. Wash lettuce.

    4. Marinate chicken with herbs, lemon zest and olive oil.

    5. Season with salt and pepper and grill. 

    Source: Healthy Recipes from the White House to You

    Nutrition Information

    Serving Size: One Serving (of six) 
    Nutrients Amount
    Calories 551
    Total Fat 40 g
    Saturated Fat 6 g
    Monounsaturated Fat 28 g
    Polyunsaturated Fat 5 g
    Linoleic Acid 4 g
    a-Linolenic Acid 0 g
    Omega 3 - EPA 11 mg
    Omega 3 - DHA 22 mg
    Cholesterol 94 mg
    Total Carbohydrate 11 g
    Dietary Fiber 2 g
    Total Sugars 7 g
    Added Sugars 5 g
    Protein 36 g
    Calcium 64 mg
    Potassium 571 mg
    Sodium 300 mg
    Copper 124 mcg
    Iron 3 mg
    Magnesium 57 mg
    Phosphorus 282 mg
    Selenium 31 mcg
    Zinc 1 mg
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