Grilled Chicken with Spinach, Tomatoes and Avocado Salad

ServingsPortion SizePrep TimeStart to Finish TimePreparation Rating
68 ounces1025Easy
MeasurementIngredientCut or specific
1 BottleSeeds of Change® Roasted Red Pepper Vinaigrette
3 to 4 Canned chipotle chiles en adoboSeeded and finely chopped
1 TeaspoonChipotle canning sauce
6 Knob onionsRoots and wilted outer leaves removed
4 (about 1 1/4 lbs total)Boneless, skinless chicken breast halves
To tasteOlive oil
To tasteSalt
1 PoundCherry tomatoeshalved
1 Ripe avocadoPitted, flesh scooped from skin and cut into 1/2 –inch cubes
12 OuncesSalad spinachLong stems removed
1/3 CupGrated Mexican queso añejo or other garnishing cheeses such as Romano or Parmesan
2 to 3 Fresh limesCut into wedges


  1. Make the dressing (and the glaze). Pour the Roasted Red Pepper Vinaigrette into a small bowl. Whisk in the chipotles and adobo sauce. Set 1/2 cup aside to use as a glaze for the chicken.
  2. Grill the chicken and onions. Heat one side of a gas grill to medium (or light a charcoal fire and let it burn until the coals are covered with white ash but still quite hot, then bank the coals to one side.)

    Lightly brush the knob onions and both sides of the chicken breasts with olive oil; sprinkle with salt. Lay the chicken and onions directly over the heat of the grill. Sear the chicken on both sides, then brush it with the reserved 1/2 cup dressing and move it away from the direct heat to finish cooking, usually about 5 minutes. Set the chicken aside to cool. Turn the onions frequently, until tender and browned, about 10 minutes. Chop the onions into 1-inch pieces and scoop into a bowl.
  3. Finish the salad. Cut each chicken breast into 1-inch pieces and add to the bowl along with the tomatoes and avocado. Pour on 1/2 cup of the dressing and mix thoroughly. Spoon the mixture into the center of six dinner plates. Toss the spinach with the remaining dressing and arrange it around the outside of the plate. Sprinkle with queso añejo and serve with several lime wedges on each plate for guests to squeeze on to their taste.

Quick Tips

Gardening Tips: We love Chadwick Cherry Tomatoes for their tart and sweet flavors – they grow vigorously, are highly productive and disease resistant.
Gardening Tips: Hearty Dolce Vita Spinach has excellent flavor and can be grown in both spring and fall.

Nutritional Information
Serving Size429g
Calories Per Serving380
Calories from Fat170
Total Fat19g (29% DV)
Saturated Fat3g (15% DV)
Cholesterol65mg (22% DV)
Sodium1080mg (45% DV)
Total Carbohydrates30g (10% DV)
Dietary Fiber7g (28% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Recipe created exclusively for Seeds of Change by award-winning chef-restaurateur and "Top Chef Masters" season one winner Rick Bayless.