Grilled Chicken Salad with Spinach and Mushrooms

Ingredients

chicken breastmarinated

1 1/2 lb

crimini mushrooms

6

red onionsliced

1 small

red or yellow bell pepperhalved or cut into 6 pieces

1

baby spinach

10 oz

red wine vinegar

2 tbsp

Dijon mustard

1 tbsp

maple syrup

2 tbsp

kosher salt

1/2 tsp

pepper

1/2 tsp

garlicminced

1 clove

smoked paprika

1/4 tsp

tomato paste

1/2 tsp

olive oil

1/3 cup

coconut flakesraw, wide

1 cup

smoked soy sauce

1 tbsp

maple syrup

1 tsp

Method

1. 01Marinate chicken using your preferred marinade recipe.
2. 02Whisk red wine vinegar, Dijon mustard, maple syrup, salt, pepper, minced garlic, smoked paprika, and tomato paste. Drizzle in olive oil while whisking until emulsified.
3. 03Gently mix coconut flakes, smoked soy sauce, and maple syrup until coated. Bake at 325°F for 6 to 9 minutes until golden. Cool to crisp.9 min
4. 04Preheat grill with lid closed on high heat.
5. 05Brush mushrooms, onion, and peppers with olive oil and salt. Lower heat to medium-high. Place marinated chicken and vegetables on grill. Close lid 4 minutes.
6. 06Flip vegetables. Check chicken for grill marks, turn only when marked. Close lid 4 to 8 minutes until chicken reaches 165°F at thickest part.8 min
7. 07Toss spinach with some dressing. Cut chicken, peppers, and mushrooms into bite-sized pieces. Arrange over dressed spinach.
8. 08Top with coconut bacon.