Best Grilled Chicken And Spinach Salad With Spicy Pineapple Dressing Recipes

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BUFFALO CHICKEN WRAPS



Buffalo Chicken Wraps image

Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat...and tote-able, too! -Athena Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves (4 ounces each)
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

Nutrition Facts : Calories 879 calories, Fat 55g fat (18g saturated fat), Cholesterol 132mg cholesterol, Sodium 1589mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.

GRILLED PINEAPPLE SALAD



Grilled Pineapple Salad image

Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.

Provided by S-Zirl

Categories     Salad

Time 3h25m

Yield 8

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle beer
½ cup honey
⅓ cup Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh rosemary, or more to taste
1 teaspoon garlic powder
1 teaspoon salt
⅛ teaspoon freshly cracked black pepper
2 pounds chicken breast tenderloins
1 fresh pineapple
1 (10 ounce) bag baby spinach leaves
¼ cup pine nuts
1 (10 ounce) can mandarin oranges, drained
6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste

Steps:

  • Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
  • Preheat outdoor grill for medium-high heat and lightly oil the grate.
  • Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
  • Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
  • Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 52.1 g, Cholesterol 68.3 mg, Fat 13.1 g, Fiber 3.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 706.4 mg, Sugar 39.9 g

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING



Sweet and Spicy Honey-Glazed Grilled Chicken with Spinach Salad and Pantry Dressing image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds chicken (I'm using thighs)
1 tablespoon olive oil
1 teaspoon favorite spice mix (I'm using Old Bay)
Kosher salt and freshly ground pepper
2 tablespoons honey (I'm using wildflower)
2 tablespoons mustard (I'm using sweet and spicy brown mustard)
2 tablespoons soy sauce
1 pound leafy greens (I'm using baby spinach)
One 14-ounce can beans, rinsed and drained (I'm using chickpeas)
1/2 cup sliced red onion
4 strips bacon, diced
1/4 cup vinegar (I'm using white wine vinegar)
1 tablespoon honey (I'm using wildflower)
1 tablespoon mustard (I'm using sweet and spicy brown mustard)
Leftover ketchup in the container (or about 1 tablespoon ketchup)

Steps:

  • For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
  • Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
  • Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
  • Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
  • For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
  • Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
  • Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
  • Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

GRILLED CHICKEN AND PINEAPPLE SALAD



Grilled Chicken And Pineapple Salad image

Provided by Marian Burros

Categories     dinner, salads and dressings, main course

Time 35m

Yield 2 servings

Number Of Ingredients 14

1 small fennel bulb (3/4 cup)
1 large pineapple (1 1/2 cups)
8 ounces skinless, boneless chicken
8 ounces fresh corkscrew pasta
8 large black Italian, Greek or French olives
1 tablespoon grated onion
1 teaspoon anchovy paste
1 teaspoon dry mustard
1 teaspoon Dijon mustard
4 teaspoons Worcestershire sauce
1/2 cup plain nonfat yogurt
1 teaspoon raspberry or balsamic vinegar
1 bunch arugula
Freshly ground black pepper

Steps:

  • If using a broiler, turn it on.
  • For the pasta, bring water to boil in a covered pot.
  • Wash, trim and chop fennel finely and place in large serving bowl.
  • Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
  • If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
  • Cook pasta according to package directions.
  • Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
  • Wash, trim and dry arugula.
  • When chicken is cooked, remove and cut into julienne strips; add to bowl.
  • Drain pasta and add to bowl. Season with pepper.
  • Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 14 grams, Carbohydrate 111 grams, Fat 22 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 21 grams, TransFat 0 grams

GRILLED PINEAPPLE AND CHICKEN SALAD



Grilled Pineapple and Chicken Salad image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings (2 generous quarts)

Number Of Ingredients 14

6 (6-ounce) chicken breasts, boneless and skinless
Salt and pepper
3 tablespoons olive oil
2 whole pineapples, peeled, cored, and sliced into 3/4-inch slices
3/4 cup walnut oil
2 tablespoons chopped chervil
1 cup minced celery
1/2 cup minced red onion
1 cup chopped roasted walnuts
6 to 8 large nice Bibb lettuce leaves, for serving
1 tablespoon finely chopped parsley
1 quart vegetable oil
10 square wonton wrappers, cut in 1/4-inch strips
2 teaspoons sesame oil

Steps:

  • Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
  • Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
  • Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.

CHICKEN-PINEAPPLE SPINACH SALAD



Chicken-Pineapple Spinach Salad image

Make and share this Chicken-Pineapple Spinach Salad recipe from Food.com.

Provided by Haversac

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces fresh spinach or 16 ounces mixed salad greens
20 ounces pineapple chunks in juice
6 ounces snow peas, cut in half (just a handful of fresh ones)
1 bunch green onion, sliced thin
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
1/2 tablespoon oil (sesame if you have it)
1 -2 teaspoon hot sauce
2 boneless chicken breasts, grilled & cubed

Steps:

  • Layer salad with spinach/lettuce mix, pea pods, green onion, pineapple & chicken.
  • Top with dressing & enjoy!
  • (You can adjust the amounts of the ingredients in the dressing to suit your taste, and if you want, season chicken with ginger & garlic!).

Nutrition Facts : Calories 291.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 46.4, Sodium 937.5, Carbohydrate 33.6, Fiber 5.9, Sugar 23.8, Protein 22.5

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