Bourbon Chicken and Spinach Salad
- Yield servings
Ingredients
- 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
Instructions
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.
