Spicy Honey Chicken Salad Over Spinach Food

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Steps:

• For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
• Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
• Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
• Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
• For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
• Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
• Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
• Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

GRILLED CHICKEN AND SPINACH SALAD WITH HONEY MUSTARD RECIPE

Steps:

• Halve breasts horizontally so that pieces are of equal thickness. Brush with 2 teaspoons oil and season with salt and pepper. Cook on outside grill until cooked through (155°F), or cook on pre-heated grill pan over medium-high heat, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes. Slice into 1/2-inch strips.
• Whisk honey, mustard, and vinegar in small bowl. Place spinach and mango in serving bowl.
• Heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add onions and 1/4 teaspoon salt and cook very briefly, about 30 seconds more (do not overcook).
• Immediately add to spinach and toss with honey mustard dressing, chicken, and pepita seeds. Season to taste with salt and pepper and serve immediately.

SPINACH SALAD WITH SPICY HONEY DRESSING

Steps:

• In a large salad bowl, combine the spinach, parsley, mushrooms, tomatoes, celery, bean sprouts, cheese, sunflower kernels and seasonings. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle desired amount over salad and toss to coat. Serve immediately. Refrigerate any leftover dressing.

WARM CHICKEN SPINACH SALAD

Steps:

• In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
• Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
• For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.

SPICY CHICKEN SALAD

Steps:

• Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.

SPICY HONEY CHICKEN SALAD OVER SPINACH

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey, chipotles, and salt.
• In a large bowl, combine the chicken, cucumber, and red onion. Reserve 1/4 cup of the dressing and toss the rest into the chicken salad.
• Divide the spinach equally among four plates and top each with the chicken salad. Drizzle each salad with 1 tablespoon of the reserved dressing.

CHICKEN, BACON AND SPINACH SALAD

Steps:

• Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
• Remove the chicken and set aside
• Cook the bacon until crisp in the same pan
• slice the chicken into thin strips and roughly chop the bacon
• Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
• Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
• Drizzle the dressing over the salad and serve

SPINACH AND CHICKEN SALAD

Steps:

• Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

HONEY-SPINACH SALAD

Steps:

• Sprinkle salt in a large bowl; add garlic.
• Mash garlic and salt to a paste, using back of a spoon.
• Combine honey, olive oil, and lemon juice in a jar.
• Cover tightly and shake vigorously.
• Add honey mixture to garlic mixture; stir well.
• Cover and chill at least 2 hours.
• Remove stems from spinach; wash leaves thoroughly, and pat dry.
• Tear leaves into bite-size pieces.
• Combine spinach, oranges, and walnuts in a large bowl; toss well.
• Pour honey mixture over salad, tossing to coat.
• Serve immediately.

ORANGE CHICKEN SPINACH SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.