Bourbon Chicken and Spinach Salad

  • Yield servings


4 tablespoons white vinegar
4 tablespoons Kentucky bourbon
2 tablespoons sugar
1 cup water
6 -- fresh mint leaves bruised
2 -- chicken breasts (approx. 1 1/2 pounds)
3/4 cup olive oil
1/2 cup lime juice
6 tablespoons white vinegar
6 -- fresh mint leaves bruised
6 cups fresh spinach washed, drained & torn
6 -- lime wedges


In a 16-ounce shaker, mix vinegar, bourbon, sugar, water and mint; shake to blend. Place chicken in a large ziploc bag; pour marinade over chicken. Seal; shake to coat. Marinate in a cool place for 30 minutes.
Remove chicken from marinade; discard marinade. In a 12-inch skillet over medium heat, cook chicken approx 3-4 minutes per side or until internal temp reaches 160 degrees. Remove from heat. Slice chicken into 1/2-inch strips. Set aside.
In a 16-ounce shaker, mix oil, lime juice, vinegar and mint; shake to blend.
To assemble salad; place spinach on a large serving plate, top with chicken. Drizzle salad with dressing and garnish with lime wedges.



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