Ingredients
For the roasted shallot vinaigrette:
1/4 large shallotdrizzle of olive oil
kosher salt
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
2 teaspoons chicken stock
1 teaspoon red wine vinegar
1/2 teaspoon freshly chopped chives
freshly ground black pepper
For the barbecued chicken and grilled onions:
1 chicken breast, boneless, skinless, about 4 ounces1/2 teaspoon olive oil
salt and pepper to taste
1/4 medium red onion, sliced into thick rings
1 tablespoon barbecue sauce
For the spinach salad:
2 cups fresh spinach leaves, washed and torn into bite sized piecesDescription
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