Chicken Florentine Salad With Grains Recipes

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Chicken Florentine Salad with Orzo Pasta image

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories Salad Pasta Salad Spinach Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 17

Ingredients

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
⅓ cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g

CHICKEN FLORENTINE SALAD WITH GRAINS

Chicken Florentine Salad with Grains image

Chalk one up for our imaginations: This Chicken Florentine Salad with Grains is a delicious version of a classic. Enjoy this Chicken Florentine salad as a lunchtime or dinnertime salad!

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup farro, cooked, cooled
1 cup tightly packed baby spinach leaves, coarsely chopped
1/2 cup red quinoa, cooked, cooled
1/2 cup sugar snap peas, trimmed, chopped
1/2 cup matchlike carrot sticks
1/2 cup chopped radishes
1/2 cup black-eyed peas, cooked, cooled
1/2 cup PLANTERS NUT•rition Digestive Health Mix, coarsely chopped
1/2 lb. boneless skinless chicken breasts, grilled, chopped
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing

Steps:

Layer all ingredients except dressing in 4 (24-oz.) clear plastic cups; cover with lids.
Refrigerate 1 hour.
Add 2 Tbsp. dressing to each cup just before serving; replace lid. Shake to evenly coat salad ingredients with dressing.

Nutrition Facts : Calories 550, Fat 14 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 15 g, Sugar 0 g, Protein 29 g

CHICKEN FLORENTINE SKILLET

Chicken Florentine Skillet image

A hearty, one-dish dinner is ready wheelie quick, thanks to baby spinach and packaged chicken tenders.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups uncooked wagon wheel pasta (8 oz)
1 1/4 cups half-and-half
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
1 package (14 oz) uncooked chicken breast tenders (not breaded), cut into bite-size pieces
1 can (14.5 oz) diced tomatoes, drained
1 cup sliced fresh mushrooms
1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
1 cup shredded mozzarella cheese (4 oz)

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, salt and nutmeg until smooth; set aside.
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until browned. Stir in tomatoes, mushrooms and spinach. Cook about 5 minutes, stirring occasionally, until mushrooms are tender.
Reduce heat to low. Stir in pasta and half-and-half mixture. Cook about 1 minute or until thickened. Stir in remaining 1 cup half-and-half. Sprinkle cheese over top. Cover; let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 0 g

COLD CHICKEN FLORENTINE PASTA SALAD

Cold Chicken Florentine Pasta Salad image

Chopped chicken breast and shredded mozzarella combine with pasta and spinach to make this tasty Florentine-style salad.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 4

Ingredients

1 pkg. (6.9 oz.) KRAFT Italian Pasta Salad, divided
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

Prepare Pasta Salad following Basic Directions, reserving Parmesan pouch for later use.
Add chicken, spinach and mozzarella; mix lightly.
Sprinkle with Parmesan.

Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

FLORENTINE SALAD

Florentine Salad image

A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 24

Number Of Ingredients 10

Ingredients

1/2 cup white or red wine vinegar
1/2 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 1/2 lb fresh spinach or 6 bunches leaf lettuce, coarsely shredded or torn into small pieces (18 cups)
1 cup chopped green onions (16 medium)
12 slices bacon, crisply cooked, crumbled
6 hard-cooked eggs, chopped, if desired

Steps:

In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.

Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

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