Grilled Chicken with Brie and Baby Spinach Salad

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I made this for my husband and I for dinner. We loved it. I made it a week later for friends and they have made it for other friends. QUICK, EASY TO MAKE, EASY TO CLEAN UP! Tres Tres affordable too! I highly recommend this for dinner parties! (We used cider vinegar. It was great!

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I made this dinner this evening trying to impress some friends..and it worked. I am not very good in the kitchen and it was incredibly hot and humid in the Northeast today, so I wanted to serve a meal that I wouldn't be heating up the house and it wouldn't be too heavy.

I tweaked the recipe a bit by grilling the chicken breast on a gas grill, they came out great, the brie melted fine with the top closed on the gas grill.

I used a balsamic vinegar with the salad dressing which tasted amazing..I did add some chopped pecans to the salad to compliment the brie and balsamic..yummy!

I will make this again for sure!

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I saw the picture floating on one of teh Food newwork pages, and I clicked on it. That particular night I didn't have a CLUE what to cook, and I had everything except the spinach. I ran to the store and got some. My boys can be finiki eaters sometimes, but they ate everybit and wanted more!! It looked so good, I sent my husband a picture of it to his phone and he came running home!! (I was nervous about which type of vinegar, but I used regular and it came out GREAT!!! So glad I tried it! My husband requested it again for dinner, so it must be a winner!! Thank you!!

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Loved this recipe! It's quick, nutritious, and delicious. Chicken and brie - wonderful. I loved the spinach salad - I used white wine vinegar and it turned out perfect. Next time, I'll make a little extra dressing for folks wanting seconds.

This recipe would make an excellent "company is coming over" meal.

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I watched the video and she used balsamic vinegar. I would have never guessed! It was excellent.

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I used a grill pan for the chicken. While it was cooking, I cooked the bacon as I didn't have bacon bits on hand - so I drained the fat, sauteed the onion and added the red wine vinegar/honey mixture. I wilted the spinach just slightly in this pan before plating. FABULOUS! This will become a "regular."

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I don't eat chicken but loved the idea of these flavor combinations. So I substituted smoked salmon for the bacon and fresh coho salmon for the chicken. Cooked the salmon filets on the grill but I'm sure pan sauteing would be fine too. Really, really, delish - the salmon and brie were fabulous together and the smoked salmon added just enough smoke flavor to make the dressing very tasty. Just an option for all of the pescatarians out there.

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I made this for dinner last night and it was DELICIOUS. A couple of tweaks; since it didn't say what kind of vinegar, I used red wine and the tang was delicious. I would probably do about a 2:1 ratio of vinegar to honey, just because I like the tanginess. Instead of sauteing the shallots in olive oil, I used the bacon fat rendered from cooking my bacon. Omit the olive oil if you do this. Also, I only had one shallot on hand so I just added some diced sweet onion. I added some chopped granny smith apple to the salad and they paired so nicely with everything!. I picked up a bag of 50/50 baby spinach and mixed greens blend instead of using just baby spinach. I liked the contrast of the quick wilting spinach to the slightly hardier greens. Way to go, Robin, this is an excellent dish! Thanks from one Blue Hen to another!!!

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This was just a lovely dinner. It was perfect for a hot night. Seems so fancy. I did use the balsamic and I also used my bacon drippings in the dressing instead of the olive oil. Even my 13 year old son enoyed it. Thank you.

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This recipe was a great suprise....This will definitely be a staple in our family menu...cheese melted wonderful and spinach was wonderful...We used balsamic vinegar....Great!!