Best 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

Chicken Florentine image

These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

10 boneless skinless chicken breast halves
2 tablespoons honey
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups shredded cheddar cheese
1/3 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon pepper
1 large egg
1/3 cup whole milk
1 cup dry bread crumbs
Oil for deep-fat frying

Steps:

Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.

Nutrition Facts :

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