A complete healthy mealFor the roasted shallot vinaigrette:1 shallotDrizzle of olive oil1/4 teaspoon salt1 tablespoon Dijon mustard1 tablespoon extra virgin olive oil2 tablespoons chicken stock1 tablespoon Apple cider vinegar1/2 tablespoon chopped chivesGround black pepperFor the chicken barbecue and grilled onions:4 skinless, boneless chicken breasts, about 4 ounces each2 teaspoons olive oilSalt and pepper to taste1 medium onion, sliced thickly¼ Cup barbecue sauceFor the spinach salad:8 cups fresh spinach leaves, washed and torn into bite-sized pieces

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