Grilled Lemon-Garlic Chicken Salad

This deliciously simple salad comes together quickly once the chicken is finished marinating. Use bagged spinach leaves for added convenience. Allow at least 10 hours for chicken to marinate.


4 boneless skinless chicken breasts halves, about 6 oz. each
1 cup WORLD HARBORS Lemon Pepper & Garlic Marinade

Spinach Salad
1/2 cup WORLD HARBORS Lemon Pepper & Garlic Marinade
2 Tbsp. vegetable oil
1 Tbsp. brown sugar
6-8 oz. baby spinach leaves (8-10 cups)
1/2 cup matchstick carrots


Using a non-metallic bowl, marinate chicken breasts in 1 cup Lemon Pepper & Garlic Marinade for at least 10 hours or up to 24 hours in the refrigerator. Drain off marinade and discard. Preheat grill. Cook chicken on medium heat 8 minutes with cover closed. Turn and cook 6-8 minutes more or until cooked through. Timing depends on thickness of chicken.

While chicken is on the grill, stir together 1/2 cup Lemon Pepper & Garlic Marinade, oil and brown sugar. In a large bowl, toss together spinach and carrots. Drizzle with dressing, reserving several tablespoons for chicken.

Divide spinach among 4 dinner plates. Slice each chicken breast and place on top of spinach. Drizzle chicken with remaining dressing. 

Make 4 main dish salads.


Per serving: 350 calories, 38g protein, 25g carb, 11g fat (1.5g sat. fat), 100mg chol, 770mg sodium, 1g fiber

Grilled Lemon-Garlic Chicken Salad
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