Thai Chicken and Spinach Chopped Salad with Peanut Vinaigrette

To marinate chicken, combine lemon juice, garlic, salt, pepper and red pepper flakes in a large zip-lock bag. Add chicken breast(s), seal and refrigerate for two hours.

After chicken has marinated, preheat the grill over medium heat. Place chicken breasts on the grill and cook for about 5 minutes on each side, or until internal temperature reaches 160 F. Remove chicken from heat, chop and place in the freezer to chill until you prepare the remaining ingredients. You don’t want to put warm chicken into your salad. You can also prep this earlier in the day and refrigerate it until you are ready to use it.

For the dressing, combine all ingredients in a small bowl and whisk briskly to mix.

For the salad, combine remaining salad ingredients with chicken in a large bowl and toss to mix. Pour on the dressing and toss gently to coat. Serve immediately!

Nutrition Info per 1 1/2 cups salad with dressing: 331 calories, 18 g fat (6.5 g monounsaturated, 6.5 g polyunsaturated), 21 g protein, 16 g carbohydrates, 6 g fiber.