Company Blog

May 01

Grilled Chicken and Spinach Salad – Sizzling Summertime Tastes Series

Posted by Valerie German under Products, Recipes

Grilled Chicken and Spinach Salad - Sizzling Summertime Tastes Series

This week we have another delicious recipe from Omaha Steaks to share – grilled chicken and spinach salad with hot bacon vinaigrette. This salad is both warm and fresh and full of flavor!

Grilled Chicken and Spinach Salad with Hot Bacon Vinaigrette

Marinade Time 6 hr
Prep Time 20 min
Cook Time 10 min
Servings 4-6


  • 1 lb. baby spinach, cleaned and dried
  • 1 cup red seedless grapes cut in half
  • 1 cup feta cheese crumbled
  • 1 cup pine nuts toasted
  • 2 each roma tomato cut into small wedges
  • 4 each boneless chicken breast
  • 2 cups Hot Bacon Vinaigrette (recipe below)

Hot Bacon Vinagrette: * Makes 2 cups

  • 4 oz. bacon (cut into 1/2 inch pieces)
  • 1/4 cup green onions chopped finely
  • 1/2 cup red onions chopped 1/4″
  • 1/2 Tbsp. chopped garlic
  • 2 Tbsp. flour
  • 1/2 cup sugar
  • 1/2 tsp. black pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup rice vinegar
  • 3/4 cup chicken broth
  • 2 tsp. sea salt


  • Start by making the Hot Bacon Vinaigrette. This recipe can also be made several days ahead of time and then reheated when you are ready for a salad.
  • Marinate the chicken breasts in one cup of the dressing for 4-6 hours.
  • In a salad bowl place 4 oz. of cleaned baby spinach leaves. Sprinkle the spinach with Red Seedless Grapes that have been cut in half, Feta Cheese, Toasted Pine nuts, and Roma tomato wedges.
  • Grill the chicken breast and, while it is still hot, slice it in thin strips and place it on the salad.
  • Next ladle about 1/4 cup of the Hot Bacon Vinaigrette on the salad and serve it.

Hot Bacon Vinagrette:

  • In a braising pan start by placing the bacon in the pan on medium heat. Cook while stirring until the bacon is brown and crisp.
  • Next add the Green Onions, Red Onions, and Chopped Garlic. Cook in the bacon fat until the onions are transparent.
  • Now you add the flour while stirring and cook for 2-3 minutes to allow the roux to form and cook.
  • Now you can add the rest of the ingredients and bring them to a boil.
  • Remove from heat and serve or cool in the refrigerator and store up to 5 days.

Grilled Chicken and Spinach Salad - Sizzling Summertime Tastes Series

How To Make Perfect Grill Marks

In this video, Omaha Steaks teaches us how to get those lovely grill marks on their steaks. This technique is great for more than just steaks however. Use it on chicken, pork, even vegetables. I’ll take some grilled pineapple and red bell peppers please!

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