Spinach Salad with Grilled Veggies & Chicken

Step 1

Whisk together red wine vinegar, dijon mustard, maple syrup, sea salt, pepper, minced garlic, smoked paprika, and tomato paste.

Step 2

Drizzle in olive oil whisking all the while until combined and emulsified.

Step 3

Start by marinating the chicken.  It is best if it marinates at least a half an hour or up to a day ahead of time.

Step 4

Pre-heat your grill with the lid closed, on high heat.  Brush mushrooms, onion slices, and peppers with olive oil and a sprinkle of salt.  Place the marinated chicken and veggies on the hot grill. Turn the heat down just a little, and close the lid for about 4 minutes.  Flip veggies over with the metal tongs. Check the chicken, turning them only after good grill marks appear. Close the lid for another 4-8 minutes.  Remove veggies from the grill when they are cooked to your liking, and continue cooking chicken until cooked through at the thickest part (160 F).  The veggies will continue to cook a bit after removing from the heat.

Step 5

Toss the spinach with some of the dressing (you will have some dressing left over).Cut chicken, peppers and mushrooms into bite-sized slices.  Arrange over the dressed spinach.  Top with optional sliced hard-boiled eggs, feta cheese and coconut bacon.

Step 6

Gently mix together coconut, smoked soy sauce and maple syrup until coconut is completely coated.

Step 7

Bake in preheated oven at 350F for about 8 minutes until golden.  It will crisp up as it cools.