WARM CHICKEN SPINACH SALAD
A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181.6, Fat 6.1, SaturatedFat 1, Cholesterol 54.4, Sodium 150.1, Carbohydrate 10.7, Fiber 3.3, Sugar 5.3, Protein 20.9
SPINACH AND CHICKEN SALAD
This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.
Provided by JESSICAWILLIAMS
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g
WARM CHOPPED CHICKEN PICATTA SPINACH SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
- To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.
WARM SPINACH AND RICE CHICKEN SALAD
Sounds so good! From Taste of Home cooking school recipe collection. Somebody make this so that I can live vicariously through you, since spinach is not allowed to enter my home!!
Provided by MackinacBride
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Brush chicken with 2 teaspoons of the salad dressing.
- Grill or broil chicken, turning once, for 20 to 25 minutes or until juices run clear.
- Meanwhile, prepare rice pilaf mix according to package directions.
- Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is slightly wilted.
- Spoon rice mixture onto serving plates; top with sliced chicken breast.
BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 1 to 4 super salad suppers
Number Of Ingredients 28
Steps:
- Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
- Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
- Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
- In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
- Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.
WARM SPINACH SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.
CREAMY CHICKEN, SPINACH AND RICE
Make and share this Creamy Chicken, Spinach and Rice recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Spray a 7 X 11 in.
- baking dish with vegetable spray and set aside.
- Combine the soup, water, mayonnaise, and curry powder and mix well.
- Sprinkle the rice over the bottom of the prepared baking dish.
- Layer the spinach evenly over the top of the rice.
- Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
- Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.
SPINACH RICE SALAD
Here's a salad that goes well with many menus. It has a hint of Asian flavor, with spinach and green onions for color and bacon for a bit of crunch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the salad dressing, soy sauce and sugar. Stir in the rice, celery and onions. Cover and refrigerate for at least 1 hour. , Just before serving, stir in spinach and bacon.
Nutrition Facts : Calories 136 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
WARM SPINACH AND RICE CHICKEN SALAD
Italian seasoned boneless skinless chicken breasts served over a salad of warm spinach and Mediterranean rice.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- PREP: CLEAN: Wash hands. Remove protective ice glaze from frozen chicken by holding under cool running water for 1 to 2 minutes. Brush chicken with 2 teaspoons salad dressing. CLEAN: Wash hands.
- COOK: Grill or broil chicken, turning once, 20 to 25 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) Meanwhile, prepare rice according to package directions. Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is lightly wilted.
- SERVE: Place rice mixture on individual serving plates; top with sliced chicken.
- CHILL: Refrigerate leftovers immediately.
Nutrition Facts : Calories 608.9 calories, Carbohydrate 80.7 g, Cholesterol 63.8 mg, Fat 17.4 g, Fiber 6.4 g, Protein 38.8 g, SaturatedFat 2.8 g, Sodium 2784.8 mg, Sugar 8 g
WARM CHICKEN, MUSHROOM, AND SPINACH SALAD
Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
- Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
- Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
- Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.
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