GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.
Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.
BLUEBERRY SPINACH SALAD WITH CHICKEN, PECANS AND BLEU CHEESE
Make and share this Blueberry Spinach Salad With Chicken, Pecans and Bleu Cheese recipe from Food.com.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
- Top spinach with pecans, blueberries, bleu cheese and chicken slices.
- Prepare vinaigrette:.
- Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
- Drizzle over salad.
- There will be some dressing leftover. Store in the refrigerator and use within a few days.
Nutrition Facts : Calories 830.7, Fat 74.7, SaturatedFat 12.6, Cholesterol 47.5, Sodium 1486.5, Carbohydrate 26.6, Fiber 4.6, Sugar 17.8, Protein 18.9
SPINACH SALAD WITH GRILLED CHICKEN & BLUEBERRIES
I have been craving this awesome salad that my friend and I had at a restaurant in Houston. I could not find the recipe so I tried my best to recreate it. Fresh and yummy, this combo is a nice change of pace!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a jar or container with cover combine the dressing ingredients and shake well. Refrigerate to chill until ready to serve.
- Wash fruit and veggies and dry completely. Dressing will not adhere if greens are wet.
- Combine the spinach, blueberries, onion, sunflower kernels, nuts and raisins in a large bowl.
- Slice chicken into strips and place on top of greens.
- Pour chilled dressing over salad and gently toss.
Nutrition Facts : Calories 471.4, Fat 25.3, SaturatedFat 5.7, Cholesterol 108.9, Sodium 195.5, Carbohydrate 23, Fiber 3.8, Sugar 15.6, Protein 38.9
CHICKEN STRAWBERRY SPINACH SALAD
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Made in moments, it's a refreshing lunch or light supper for two. -Ginger Ellsworth, Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 438 calories, Fat 22g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 386mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 39g protein.
GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
Steps:
- Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
- Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
- Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.
GRILLED PEACH SPINACH SALAD
Sweet and juicy grilled peaches are paired with ripe blueberries and a quick homemade balsamic vinaigrette in this easy loaded healthy salad!
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Heat a grill pan or grill over high heat.
- Brush peach slices with canola oil and place on grill, turning once, until grill marks form (~1-2 min per side).
- Remove peaches from heat and place on a separate plate until ready to use.
- In a large bowl, add spinach, cooked quinoa, avocado, blueberries and red onion. Toss with dressing.
- Top with feta and grilled peach slices.
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GRILLED CHICKEN SPINACH SALAD WITH BALSAMIC - SKINNYTASTE
From skinnytaste.com
5/5 (1)Total Time 20 minsCategory Dinner, Lunch, SaladCalories 183 per serving
- Combine the marinade ingredients - lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
- Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking.
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- Prepare Dressing. Combine ingredients in a covered jar/container. Shake well, then refrigerate until ready to serve.
- In a large serving bowl: add spinach, chicken blueberries and red onion. Pour dressing on salad. Toss. Top with sunflower nuts and raisins.
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4/5 (1)Total Time 13 minsServings 4Calories 203 per serving
- Heat a grill pan or large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Coat chicken with cooking spray, and add to pan. Cook 3 to 4 minutes on each side or until done.
- Divide spinach evenly on each of 4 serving plates; drizzle evenly with Pomegranate Vinaigrette. Arrange chicken, onion, and blueberries evenly over spinach. Sprinkle evenly with cheese.
- Antioxidant-rich pomegranate juice has found a place in a healthful diet that stretches beyond a quick cup of juice with breakfast. Pomegranate juice has a rich and tangy flavor, which makes it an ideal ingredient to use in simple salad dressings and pan sauces with short ingredient lists.
CHICKEN SPINACH BLUEBERRY SALAD WITH ... - LOW CARB MAVEN
From lowcarbmaven.com
5/5 (2)Total Time 20 minsCategory Lunch, SaladCalories 519 per serving
- Grill or saute chicken until cooked through or use 6 ounces of rotisserie. Cut chicken into bit sized pieces. While the chicken is cooking, toast the almonds, slice and mince the onion, and make the balsamic dressing.
- Toast the sliced almond in a dry frying pan over medium heat until fragrant and barely beginning to brown. Remove to cool.
- Add the ingredients for the balsamic salad dressing to a small bowl and blend with a stick blender. Alternately add the ingredients to a mini food processor or place them into a glass jar and shake by hand.
- Arrange the spinach on two large dinner plates. Evenly divide the spinach between the two plates. Top with the remaining ingredients and the dressing. Makes 2 large salads.
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4.5/5 (16)Category SaladCuisine AmericanTotal Time 10 mins
- Place all salad ingredients in a large bowl and toss with balsamic vinegar or other favorite vinaigrette.
SPINACH BLUEBERRY SUPERFOODS SALAD - AVERIE COOKS
From averiecooks.com
5/5 (1)Total Time 25 minsCategory 30-minute MealsCalories 555 per serving
- Honey-Apple Cider Vinaigrette – To a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle about half the dressing over salad, toss to combine, and see if you prefer it moister and add more, to taste. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week. Serve salad immediately or place into an airtight container, refrigerate, and serve chilled. The spinach wilts as time passes but the dried fruit softens and the flavors marry and I enjoy this salad for up to 3 days after preparing.
CHICKEN SPINACH SALAD (WITH BALSAMIC DRESSING) - CHELSEA'S ...
From chelseasmessyapron.com
Ratings 8Calories 452 per servingCategory Dinner
- PREP: Prepare the fruit by washing and drying. If any ingredients are still wet, the dressing won't adhere very well. Remove strawberry stems and thinly slice. Peel clementine oranges. If desired, remove large stems on the spinach (I also tear the spinach leaves if they are large).
- CHICKEN: (See Note 1) Remove fat from chicken and slice the breast in half width-wise. Dab chicken with paper towels to dry. Drizzle olive oil over both sides of the chicken pieces and then generously sprinkle both sides of the chicken with salt, pepper, and chicken grilling blends. Drizzle 2-3 teaspoons olive oil over a large pan or grill pan.
- CHICKEN CONT.: Preheat the skillet over medium-high heat. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, about 4-5 minutes per side, flipping once at the halfway mark. If the chicken is browning too quickly, slightly reduce the heat. Once the chicken is cooked through (juices run clear or it registers 165 degrees F), remove from heat and cover with foil. Let slightly cool for 5-10 minutes and then thinly slice or chop.
- DRESSING: Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) in a jar with a tight-fitting lid. Add some salt to taste (I use 1/4 teaspoon salt and 1/8 teaspoon pepper). Close and shake until well combined.
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From delightfulmomfood.com
5/5 (1)Total Time 28 minsCategory Entree, Main Course, Main Dish, SaladCalories 388 per serving
- Soak almonds in water for 1 hour. Drain the water. In a food processor combined the soaked almond slivers, maple syrup, water, garlic, salt, lemon, lemon zest, turmeric and black pepper. Process on high until it becomes smooth.
- In a large bowl (or divided into 4 smaller serving plates) add the spinach. Top with strawberries, blueberries, chicken slices, avocado slices, green onions, almonds slivers and radishes. Drizzle desired amount of dressing.
AVOCADO STRAWBERRY SPINACH SALAD WITH GRILLED CHICKEN
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- Whisk together oil, balsamic vinegar, sugar, onion, poppy seeds, Worcestershire sauce, and paprika in a small bowl. Refrigerate until ready to use.
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GRILLED CHICKEN SALAD WITH STRAWBERRIES AND SPINACH RECIPE
From skinnytaste.com
5/5 (13)Total Time 20 minsCategory Dinner, Lunch, SaladCalories 331 per serving
- Light the grill or indoor grill pan on medium heat, when hot spray the grates with oil and grill the chicken about 10 to 11 minutes on each side until charred on the outside and cooked through in the center. Set aside on a cutting board and slice on an angle.
- In a large bowl toss the spinach with the dressing. Divide between 4 plates and top with strawberries, goat cheese and
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From foodiecrush.com
4.1/5 (111)Total Time 1 hr 5 minsCategory SaladCalories 759 per serving
- Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
- Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
- Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4 inch slices.
- Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
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- 1) In a large bowl combine the vinegar, lemon juice, garlic, rosemary, parsley, olive oil and season with salt and pepper. Add the chicken and toss to coat. Let stand for about 15 minutes.
- 2) Preheat a non stick grill pan over medium high heat and spray lightly with non stick cooking spray.
- 3) Place the marinated chicken on the hot grill pan and cook for a few minutes on each side or until cooked thru. Remove to a plate and let rest for a few minutes.
- 4) In a larger bowl dress the spinach with about 1 tbsp of extra virgin olive oil and some balsamic vinegar and lemon juice, season with salt and pepper to taste and toss to coat.
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