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Heat indoor electric grill or grill pan over medium heat. In a bowl, combine chicken and onions. Toss with 2 tablespoons oil, rosemary and 1/4 teaspoon each pepper and salt. Grill chicken and onions on grill rack or in grill pan for 10 minutes, or until chicken is no longer pink and its internal temperature reaches 170°F, and onions are tender, turning once.
Meanwhile, for dressing, in a saucepan, combine juice, vinegar and the remaining 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Bring juice mixture just to boiling; remove from heat. Place spinach, olives, pine nuts, chicken and onions in an extra-large salad bowl; toss to combine. Pour warm dressing over salad mixture. Toss lightly. Cover salad with a large plate for 1 to 2 minutes or just until spinach is wilted. Remove plate. Serve immediately.