Best Chicken Melon Spinach Salad Recipes

CHICKEN AND MELON SALAD

Chicken and Melon Salad image

A good use for leftover chicken. You can substitute other melons, papaya, pineapple, mushrooms, or water chestnuts for the grapes or the honeydew melon.

Provided by jen

Categories Salad

Time 15m

Yield 10

Number Of Ingredients 9

Ingredients

1 honeydew melon
6 cups cubed, cooked chicken meat
2 cups chopped celery
2 cups seedless grapes
1 (8 ounce) can sliced water chestnuts
½ cup sour cream
½ cup plain yogurt
1 ½ teaspoons curry powder
salt and pepper to taste

Steps:

Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 22.3 g, Cholesterol 68.8 mg, Fat 6.5 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 2.7 g, Sodium 102.3 mg, Sugar 17.6 g

GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD

Grilled Mediterranean Chicken, Melon and Feta Salad image

From the LCBO's Food and Drink Magazine. The salty taste of the feta cheese in this Greek-inspired salad complements the sweetness of the cantaloupe. NOTE: Cooking time includes 4 hours marinating time.

Provided by Dreamer in Ontario

Categories One Dish Meal

Time 4h32m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup lemon juice
1/2 teaspoon black pepper
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup mint, coarsely chopped
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 cantaloupe
8 cups baby spinach leaves
4 cherry tomatoes, quartered
1/4 cup feta cheese, crumbled
1 green onion, thinly sliced diagonally

Steps:

In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
Grease grill and preheat barbecue to medium.
Remove chicken from marinade, discarding any that remains.
Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
Remove from barbecue and set aside.
Meanwhile, remove reserved dressing from fridge.
Peel cantaloupe, discard seeds and cut into very thin wedges.
Line 4 large salad plates with spinach.
When chicken is cool, for each salad, slice each breast and fan onto spinach.
Arrange cantaloupe on spinach.
Sprinkle salads with cherry tomatoes, feta and green onion.
Drizzle to taste with remaining dressing.
Sprinkle with remaining 2 tbsp mint.

WATERMELON AND SPINACH SALAD

Watermelon and Spinach Salad image

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
SALAD:
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped

Steps:

In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.

Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE CHICKEN SPINACH SALAD

Orange Chicken Spinach Salad image

For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. -Jean Murawski, Grosse Pointe Park, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

6 ounces fresh baby spinach (about 8 cups)
3 cups cubed cooked chicken breasts
1 can (15 ounces) mandarin oranges, drained
1 medium sweet red pepper, chopped
1/2 cup chopped red onion
2 tablespoons orange juice
2 tablespoons cider vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1 garlic clove, minced
1/8 teaspoon salt
2 tablespoons crumbled goat cheese

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts : Calories 270 calories, Fat 8g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 199mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges