Grilled Chicken Spinach Salad: 35 Min

Instructions:

1. Pat the chicken breasts dry with paper towels to ensure a proper sear.
2. In a bowl, toss chicken with 2 tbsp olive oil, 1 tbsp balsamic vinegar, garlic powder, salt, and pepper.
3. Let chicken marinate at room temperature for 15 minutes.
4. Preheat outdoor grill or cast-iron grill pan to medium-high heat (approx. 375°F / 190°C).
5. Place chicken on the heat and sear for 6–8 minutes per side without moving, until a mahogany crust forms and internal temperature reaches 165°F (74°C).
6. Transfer chicken to a plate and let rest for 5 minutes to redistribute juices.
7. Combine 1/4 cup balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a jar.
8. Slowly stream in 1/3 cup extra virgin olive oil while whisking or shaking to create a stable emulsion.
9. In a large mixing bowl, combine baby spinach, crumbled feta, sliced red onion, cherry tomatoes, and toasted almonds.
10. Slice the rested chicken, place atop the salad, and drizzle with the balsamic vinaigrette immediately before serving.