Ingredients
8 ounces boneless skinless chicken breast, cut in half
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon allspice
1/4 teaspoon freshly ground black pepper
2 medium tomatoes, diced
1/4 cup chopped onion
2 cups spinach
1 lemon (or lime)
Kosher salt
freshly ground black pepper
1/2 cup grated asiago cheese (optional)
Preparation
Sprinkle the cinnamon, allspice, salt, and pepper over the chicken. Grill until just done.
Meanwhile, on each plate, place a bed of spinach. Over that, sprinkle the tomatoes and onion.
When the chicken is finished, allow it to rest for 5 minutes under foil or plastic wrap. Then, cut the chicken into small pieces and sprinkle over the salad.
Squeeze the juice of 1/2 lemon (or lime) over each salad. Sprinkle with salt and pepper.
If you like, you can top with asiago at this point, but it doesn’t really need it.
