SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE
Great salad with chicken, avocado, and goat cheese.
Provided by Bethshan
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
- Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
- Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g
SPINACH SALAD WITH CHICKEN, BEETS AND GOAT CHEESE
Meal prep baked chicken and homemade roasted or pickled beets to top your salad or to make things easier and even quicker, choose a rotisserie chicken and high quality jarred or canned beets from the grocery store instead of making your own.
Provided by Heidi
Categories Salad
Time 10m
Number Of Ingredients 15
Steps:
- Add all of the vinaigrette ingredients to a small jar fitted with a lid, and shake to blend. Taste for seasoning and add more sugar to taste.
- Toss the spinach, beets, and chicken with 2 tablespoons of the vinaigrette in two serving bowls, or one bigger bowl. Top with sliced avocado, goat cheese crumbles and pecans. Drizzle with more vinaigrette and sprinkle with more kosher salt and pepper if desired.
Nutrition Facts : Calories 674 kcal, Carbohydrate 19 g, Protein 32 g, Fat 54 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 317 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 43 g, ServingSize 1 serving
CHICKEN, AVOCADO AND SPINACH SALAD
This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken.
Provided by Bev I Am
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 TBS olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper to taste.
- Cook in skillet, turning once, until juices run clear (about 12 minutes).
- Slice into thin strips and place in large bowl.
- In separate bowl, whisk together salt and pepper, garlic and vinegar.
- Slowly whisk in 1/3 cup olive oil.
- Stir in shallots, tomatoes, and basil.
- Spoon 1/4 cup of the dressing over chicken and toss to coat.
- Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.
SPINACH SALAD WITH CHICKEN AND AVOCADO
This Spinach Salad is the ULTIMATE salad recipe. Juicyseasoned chicken with avocado and vegetables on a bed of fresh spinach with ahomemade dressing.
Provided by Valentina's Corner
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Prepare recipe for chicken breast.
- On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.
- Meanwhile, in a small bowl, combine the ingredients for the spinach salad dressing.
- Prepare all the ingredients for the salad ingredients and arrange them in a large salad bowl.
- Slice the chicken and add to the salad. Drizzle with the homemade dressing and toss.
- Enjoy!
Nutrition Facts : Calories 526 kcal, Carbohydrate 14 g, Protein 22 g, Fat 43 g, SaturatedFat 8 g, Cholesterol 151 mg, Sodium 1013 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BALSAMIC CHICKEN AND SPINACH SALAD
The combination of flavors in this fresh, spring-minded salad make it feel restaurant-worthy. We've given instructions for both stovetop and grill, so feel free to fire up the grill if time and weather permit. Smarts: A balsamic vinaigrette doubles as both a marinade and salad dressing here to give the salad maximum flavor in the fewest steps.
Provided by CookSmarts
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- If using a grill: Preheat grill to to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil. Remove chicken from marinade (discard marinade) and place over high heat. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.
- If using the stovetop: Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken (discard marinade) on both sides for 2 to 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.
- When chicken is finished cooking, cover and let it rest for 5 minutes.
- While chicken rests, quarter strawberries.
- Slice chicken. Assemble salads by topping spinach with sliced chicken, strawberries, crumbled goat cheese and almonds. Finish with reserved half of vinaigrette at the table. Enjoy!
Nutrition Facts : Calories 431, Carbohydrate 17g, Cholesterol 83mg, Fat 27g, Fiber 5g, Protein 33g, SaturatedFat 7g, Sodium 587mg, Sugar 10g, TransFat 0g
CHICKEN, AVOCADO AND FETA SALAD
This is a combination of a couple of recipes that I enjoy, with lots of my favorite ingredients. Use the freshest veggies and you can't go wrong! I like to serve this on a bed baby spinach or mixed greens. My husband likes to add corn and a vinagrette instead of the creamy dressing when he makes it to 'health' it up - it's a very versatile recipe.
Provided by Raquel Grinnell
Categories Chicken
Time 15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 11
Steps:
- To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
- Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
- Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
- Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
- Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.
Nutrition Facts : Calories 440.1, Fat 32.5, SaturatedFat 6.5, Cholesterol 72.8, Sodium 318.6, Carbohydrate 14.6, Fiber 7.4, Sugar 2.9, Protein 26.2
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