Grilled Chicken Spinach Salad with Artichoke Hearts and Creamy Tarragon Agave Vinaigrette

Ingredients
1	ROSIE® Organic Boneless Skinless Chicken Breast Filet
1 tbsp.	olive oil
	salt and pepper
5 oz.	baby spinach
8 - 12 oz.	jar of grilled marinated artichoke hearts
1	basket of toy box tomatoes, washed and sliced in half lengthwise
	Dressing Recipe
1/4 cup	mayonnaise
2 tbsp.	olive oil
1 tbsp.	fresh tarragon, chopped
2 tbsp.	agave
1 tbsp.	dijon mustard
3 tbsp.	white wine vinegar
	salt and pepper to taste

Method
1	With grill brush, clean grill grates then season with oil. Heat grill to medium-high. Season raw chicken breasts with olive oil, salt, and pepper. Place chicken on the hot grill, without turning until 6 to 10 minutes then flip and grill until cooked through. Set aside and rest.
2	Make the dressing. In a small bowl, mix all ingredients and whisk until smooth. Adjust seasoning with salt and pepper.
3	In a large bowl mix baby spinach, half of the toy box tomatoes, artichokes, and dressing. Toss till coated. Divide onto four individual plates or one platter. Slice the chicken breast and arrange over the top of the salad. Drizzle the rest of the dressing over the top of the chicken and garnish with the rest of the artichokes and tomatoes. TIPS: When fresh tarragon is not available, substitute 1 ½ tsp. dried crushed tarragon. Plain, marinated or canned artichokes may be substituted for grilled artichokes. This recipe pairs perfectly with a Sonoma Coast Chardonnay.

Ingredients