Spinach Chicken Salad Sandwich Recipes

SPINACH CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate. , Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaves and garnish with oranges.

SPINACH AND CHICKEN SALAD

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.

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Steps:

• Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
• Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
• Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

SPINACH CHICKEN SALAD

Steps:

• 1. Blanch spinach: Bring water to a boil and add spinach. Boil for 30 seconds to 1 minute or until spinach is bright green. Drain water from spinach and submerge spinach into a bowl of ice cold water for a few minutes. Strain spinach and squeeze out as much liquid as possible. It helps to press spinach against a sieve or use paper towels to squeeze out the water. The result is a ball of spinach that can fit into the palm of your hand. Chop spinach.
• 2. Pour cubed chicken into a food processor and pulse 5 to 6 times to chop.
• 3. Combine spinach and Knorr soup mix in a large mixing bowl. Mix well with clean hands. Be sure there is no visible soup mix powder. Any soup mix powder should be completely absorbed by the spinach.
• 4. Add the chopped chicken and mayonnaise to the spinach mixture and mix thoroughly.
• 5. Cover and refrigerate for at least two hours. The chicken salad will keep in the refrigerator for up to 5 days.

SPINACH SALAD SANDWICH

Steps:

• Heat a large frying pan over medium heat; add bacon and cook. Stir occasionally until browned and crispy (approximately 4 minutes). Drain on a paper towel-lined plate; set aside.
• In a small mixing bowl combine the mayonnaise and catsup; stir well.
• Add the bacon to the mayonnaise mixture; give a good stir. Evenly divide among the bread slices.
• Top each bread slice with a slice of cheese; arrange even amounts of the egg, spinach, and mushrooms over the cheese slices. Salt and pepper, to taste.
• Top with remaining bread slices; cut sandwiches in half.
• A warm mug of tomato soup makes a delicious accompaniment to this sandwich.

SPINACH CHICKEN SALAD SANDWICH

Steps:

• 1. In a small bowl add the chicken, onion, dip, and salt and pepper. Stir to combine. Chill at least 15 minutes for flavors to get happy.
• 2. Lay sliced bread out. butter one side of each piece. Next spread brie cheese on the other sides of each piece of bread.
• 3. Divide the chicken mixture up between five slices, putting chicken on cheese side.
• 4. Break bacon into and lay halves on top of chicken.
• 5. Next add three spinach leaves to top of bacon, then two tomato slices on each.
• 6. Top the mixture with the other slices of bread, cheese side down on top of sandwiches.
• 7. Heat a skillet or indoor grill for stove. Place sandwiches in skillet or grill. Set another heavey iron skillet on top. Cook about 3 to 4 minutes, flip and do the same on other side.

WARM CHICKEN SPINACH SALAD

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.