Grilled Chicken Spinach Salad with Apples and Bacon

What day do chickens hate the most?
Fry-days.

Although not fried, this Grilled Chicken is sure to make your mouth happy.

Finally, the rain stopped and the sun abated enough for a good grill out on the back porch Thursday night.  This Grilled Chicken Spinach Salad with Apples and Bacon was a quick and tasty dinner (it would also be also a really good lunch or brunch option).  We served ours up with a simple tomato rice.

Here's what you need:
2 Boneless Skinless Chicken Breasts (we only used 1 for 2 people and saved the other for the next day)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
1-2 teaspoons of paprika
salt and pepper to taste
2 carrots, chopped
6 radishes, chopped
1 apple (we used fuji)
1 lemon, juiced
2 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
2 large handfuls of spinach
3 slices of bacon, cooked and diced



Get out 2 boneless skinless chicken breasts.

Add 1 chicken breast to a bag and pound until even and flat.

Repeat with the other.

Place flattened chicken back into a dish, while you then make a quick dry rub.

Add 1 teaspoon (or so) of garlic powder to a small bowl.

Add 1 teaspoon (or so) of onion powder.

Add 1 teaspoon of chili powder.

Add 1-2 teaspoons of paprika.

Add coarse, Kosher salt.

Add pepper.

Do a quick mix with a fork.

Dump half on each chicken breast.

Rub in on both sides.

Cover and place in fridge until you are ready to grill.

Get out two carrots, peel and chop.

Add chopped radishes on top of carrots.

Get an apple.  Core and chop as well.

Mix a dressing: 1 lemon.

Juiced.  Remove any seeds.

Add 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.  Whisk together.

Top chopped apples, carrots and radishes with dressing, salt and pepper to taste.

Mix together.

Top with 2 large handfuls of spinach.  Wait to toss until time to eat (with the dressing on the bottom, the spinach won't get soggy).

Spray grill with cooking spray and grill up chicken, about 5 minutes on each side (10-12 minutes total) or until internal temp reaches 165 degrees.  Once grilled, let chicken rest for about 5 minutes before slicing.

Mmmm.....grill marks...

Slice chicken and top onto the salad.

Per usual, we had some extra cooked bacon in the fridge.  I diced up 3 pieces and added it to the salad party (cause what's a salad party without bacon?).

Toss salad right before you're ready to eat.  Here's ours with a small side of tomato rice (leftover rice, cooked down with some chicken stock onion, green pepper, tomato paste and chopped tomatoes).