Grilled Chicken Spinach Salad Recipes

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GRILLED CHICKEN AND SPINACH SALAD WITH HONEY MUSTARD RECIPE



Grilled Chicken and Spinach Salad with Honey Mustard Recipe image

Juicy chunks of mango, tangy-sweet honey mustard dressing, and crunchy pepita seeds make this chicken and spinach salad pop. It's also an easy dinner to pull together in a flash.

Provided by Yvonne Ruperti

Categories     Entree     Dinner     Lunch     Mains     Salads     Salad

Time 20m

Yield 2

Number Of Ingredients 11

12 ounces boneless, skinless, chicken breast (about 2 breast halves)
2 tablespoons plus 2 teaspoons olive oil, divided
3 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 mango, peeled, pitted, cut into 1-inch cubes
6 ounces baby spincach
1 medium clove garlic, minced (about 1 teaspoon)
2 small red onions, halved and sliced thin (about 1 cup)
Kosher salt and freshly ground black pepper
2 tablespoons toasted pepitas (or sunflower seeds)

Steps:

  • Halve breasts horizontally so that pieces are of equal thickness. Brush with 2 teaspoons oil and season with salt and pepper. Cook on outside grill until cooked through (155°F), or cook on pre-heated grill pan over medium-high heat, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes. Slice into 1/2-inch strips.
  • Whisk honey, mustard, and vinegar in small bowl. Place spinach and mango in serving bowl.
  • Heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add onions and 1/4 teaspoon salt and cook very briefly, about 30 seconds more (do not overcook).
  • Immediately add to spinach and toss with honey mustard dressing, chicken, and pepita seeds. Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 748 kcal, Carbohydrate 81 g, Cholesterol 108 mg, Fiber 9 g, Protein 49 g, SaturatedFat 5 g, Sodium 1251 mg, Sugar 63 g, Fat 28 g, ServingSize serves 2 as main course, UnsaturatedFat 0 g

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD



Grilled Chicken and Raspberry-Spinach Salad image

An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 cup Cascadian Farm® organic raspberry fruit spread
1/4 cup red wine vinegar
2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 lb)
8 cups torn fresh spinach
1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained
1/2 cup thinly sliced red onion
1/4 cup sliced almonds, toasted

Steps:

  • Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
  • Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

Nutrition Facts : Calories 500, Carbohydrate 62 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 13 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 43 g, TransFat 0 g

GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD



Grilled Chicken with Brie and Baby Spinach Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning
4 to 8 slices Brie cheese, about 1/2-inch thick
1 tablespoon olive oil
2 shallots, chopped
2 tablespoons vinegar
2 tablespoons honey
4 cups fresh baby spinach leaves
4 slices bacon, cooked

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
  • Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
  • Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
  • Transfer chicken to a serving plate or plate with spinach salad.

PIADINE WITH GRILLED CHICKEN AND SPINACH SALAD



Piadine with Grilled Chicken and Spinach Salad image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

Olive oil
4 (8-ounce) boneless chicken breasts
1 1/2 tablespoons extra-virgin olive oil
2 pounds store-bought pizza dough, rolled out into rounds
All-purpose flour, for dusting work surface
Coarse cornmeal, for sprinkling on baking sheets
1 tablespoon garlic rub
8 cups loosely packed baby spinach leaves
1 1/2 cups diced fresh mozzarella cheese
1 1/2 cups fresh tomato wedges
1/4 cup red onion, slivered
1/3 cup freshly grated Parmesan
About 1/2 cup Whole Citrus Vinaigrette or your favorite vinaigrette
Gray salt and freshly ground black pepper

Steps:

  • Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke).
  • Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve.
  • Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
  • With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking).
  • On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts.
  • Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve "open face." Diners should fold their piadine in half and eat without utensils!

GRILLED CHICKEN SPINACH SALAD WITH FRICO



Grilled Chicken Spinach Salad with Frico image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

2-ounce piece Parmesan
4 ounces button mushrooms
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts, (about 6 ounces each)
2 tablespoons extra-virgin olive oil
1/4 cup whole-grain mustard
3 tablespoons chicken broth, homemade or low-sodium canned
2 tablespoons balsamic vinegar
8 cups baby spinach, washed and dried

Steps:

  • Preheat the oven to 350 degrees F.
  • Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
  • Position a rack 6 inches from the broiler and preheat.
  • Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
  • Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
  • Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
  • Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.

Nutrition Facts : Calories 416 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 7 grams, Fiber 2 grams, Protein 49 grams

CHICKEN STRAWBERRY SPINACH SALAD



Chicken Strawberry Spinach Salad image

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

3/4 pound boneless skinless chicken breasts, cut into strips
1/4 cup reduced-sodium chicken broth
1/4 cup poppy seed salad dressing, divided
2 cups fresh baby spinach
1 cup torn romaine
1 cup sliced fresh strawberries
1/4 cup sliced almonds, toasted

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.

SPINACH SALAD WITH GRILLED CHICKEN & BLUEBERRIES



Spinach Salad With Grilled Chicken & Blueberries image

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

24 ounces chicken breasts, cooked, preferably grilled
8 cups torn fresh spinach or 8 cups mixed salad greens
2 cups blueberries (fresh)
2 tablespoons red onions, thinly sliced
2 tablespoons sunflower seeds (combo of nuts is great too) or 2 tablespoons sliced almonds (combo of nuts is great too)
2 tablespoons raisins
2 tablespoons vegetable oil
2 tablespoons vinegar, sweet flavored -try any berry flavor or 2 tablespoons balsamic vinegar
4 1/2 teaspoons sugar
1/2 teaspoon dill weed
1 pinch salt, to taste
1 pinch garlic powder, to taste
1 pinch dry mustard, to taste
fresh cracked pepper, to taste

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

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