Grilled Chicken Salad with Honey-Jalapeno Vinaigrette

Grilled Chicken Salad with Honey-Jalapeno Vinaigrette
Grilled Chicken Salad with Honey-Jalapeno Vinaigrette
By: Cox's Honey
Servings: 6


Honey-Jalapeno Vinaigrette divided (recipe below)

  • 6 boneless skinless chicken breasts 4 oz. each
  • 9 cups lightly packed baby spinach
  • 1 1/2 cups shredded Monterey Jack cheese
  • 3 slices crisp-cooked thick bacon crumbled
  • 3 small tomatoes each sliced into 4 wedges lengthwise

Honey-Jalapeno Vinaigrette

  • 3 tablespoons white wine vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro coarsely chopped
  • 1 tablespoon jalapeno pepper seeded and coarsely chopped
  • 2 large cloves garlic quartered
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup honey
  • 2/3 cup vegetable oil


Place chicken in a large resealable plastic bag and add 3/4 cup Honey-Jalapeno Vinaigrette. Seal bag and refrigerate for 30 minutes or overnight. Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear. Cut chicken across the grain into 1/2 inch-wide strips. Put 1 1/2 cups of spinach on each of six serving plates. Drizzle each with 1 tablespoon vinaigrette. Top each with chicken strips, 1/4 cup cheese and crumbled bacon; garnish with two tomato wedges and drizzle 1 tablespoon of vinaigrette on top.


For Honey-Jalapeno Vinaigrette: process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper in a blender or food processor. With blender running, add honey, then oil; mix well. Refrigerate until needed.


*Recipe provided courtesy of the National Honey Board



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