Best Grilled Chicken Spinach Salad With Frico Recipes

Spinach Salad With Grilled Chicken & Blueberries image

Provided by Mamas Kitchen Hope

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

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.

Crispy Chicken Spinach Salad image

Provided by Food Network

Categories main-dish

Time 25m

Yield 8 Servings

Number Of Ingredients 9

2½ pounds Tyson® Crispy Chicken Strips
10 ounces fresh spinach
½ cup bacon, cooked, crumbled
¼ red onion, thinly sliced
1 apple, thinly sliced
½ cup dried cranberries
½ cup whole candied cashews
¼ cup blue cheese, crumbled
1 cup poppy seed dressing

Steps:

1.Prepare Crispy Chicken Strips according to package directions. 2.While chicken is cooking combine spinach, bacon, onion, apple, cranberries, cashews and blue cheese in a serving bowl. 3.Slice prepared chicken and gently toss with greens and poppy seed dressing.