SPINACH SALAD WITH CHICKEN AND CRISPY POTATOES
Seven simple ingredients are the building blocks for this dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place chicken breasts on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and 1 teaspoon thyme. Roast until cooked through, 35 minutes. When cool enough to handle, shred chicken into pieces. In a small bowl, stir together lemon juice, shallot, garlic, 2 tablespoons oil, and remaining 1 teaspoon thyme; season dressing with salt and pepper.
- Meanwhile, in a medium pot, bring potatoes to a boil in salted water and cook until potatoes are tender when pierced with a knife, 5 to 7 minutes; drain well.
- In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the potatoes in one layer. Cook, undisturbed, until potatoes are golden brown and crisp, then flip and cook other side, 5 minutes total. Drain on paper towels. Repeat with remaining oil and remaining potatoes.
- In a large bowl, toss together chicken, potatoes, dressing, and spinach.
Nutrition Facts : Calories 280 g, Cholesterol 2 g, Fat 14 g, Fiber 4 g, Protein 17 g
SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
FRIED CHICKEN AND SPINACH SALAD
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Place chicken on baking sheet and cook until crisp and heated through, about 10 minutes.
- Meanwhile, combine spinach, cabbage and green onion in large bowl. Add enough dressing to season to taste; toss well. Divide salad between plates. Slice chicken fillets on diagonal. Divide chicken between plates, placing chicken atop salad. Drizzle chicken lightly with vinaigrette and serve.
- Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Can be prepared 1 week ahead; refrigerate.) Makes about 1/2 cup.
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