Best Grilled Chicken Spinach Salad Recipes

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

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 RASPBERRY-SPINACH SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
• Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC

Steps:

• Make dressing:
• In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
• In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
• Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
• Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

GRILLED HONEY-MUSTARD CHICKEN WITH ONIONS AND SPINACH SALAD

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
• Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
• In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

GRILLED CHICKEN SALAD WITH TOMATOES, SPINACH, AND FETA

Steps:

• Prepare barbecue (medium-high heat). Drain oil from feta into glass measuring cup. Whisk in oregano. Transfer 1/2 cup oil mixture to small bowl; whisk in 2 tablespoons vinegar. Season dressing with salt and pepper (reserve remaining oil mixture for brushing).
• Brush chicken and onion wedges with reserved oil mixture; sprinkle with salt and pepper. Grill chicken until cooked through, 7 to 8 minutes per side, and onion until tender, 3 to 4 minutes per side. Transfer to cutting board; let rest 5 minutes.
• Meanwhile, arrange spinach on large platter. Combine all tomatoes, olives, and feta in large bowl. Toss with enough dressing to coat generously. Season with salt and pepper. Arrange on platter with spinach.
• Thinly slice chicken; arrange chicken and onion wedges on platter. Drizzle chicken and spinach with more dressing and serve.

GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD

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.

STRAWBERRY AND KIWI SPINACH SALAD WITH GRILLED CHICKEN BREAST

Steps:

• Rinse spinach leaves, discarding stems; pat dry.
• Combine spinach, strawberries, and kiwi in large bowl.
• Add almonds, feta, and onion.
• Toss lightly.
• Top with grilled chicken breasts.
• Add dressing and toss lightly again.

GRILLED CHICKEN AND SPINACH SALAD WITH SPICY PINEAPPLE DRESSING

Steps:

• 1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside. 2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in blender; process until smooth. With blender on, gradually add olive oil until blended. 3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 1/4 cup dressing and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE

Steps:

• Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
• Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
• Drizzle dressing over salad.

GRILLED CHICKEN AND SPINACH SALAD WITH SPICY PINEAPPLE DRESSING - 313 CAL

Steps:

• Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

CHICKEN - GRILLED W SPINACH SALAD WITH SPICY PINEAPPLE DRESSING

Steps:

• Heat grill to medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small skillet. Sprinkle both sides of chicken lightly & evenly with chili powder & salt. Lightly coat chicken with cooking spray. Add chicken to grill; cook for 3 minutes on each side or until done. Remove from grill & set aside. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chiken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

PIADINE WITH GRILLED CHICKEN AND SPINACH SALAD

Steps:

• Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke).
• Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve.
• Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
• With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking).
• On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts.
• Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve "open face." Diners should fold their piadine in half and eat without utensils!

SPINACH SALAD WITH BARBECUED CHICKEN, GRILLED RED ONION AND ROASTED SHALLOT VINAIGRETTE

Steps:

• For the roasted shallot vinaigrette: 1- Preheat the oven to 350°F. 2- With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down. 3- Roast in the oven until the shallot is very soft, about 20 to 30 minutes. 4- When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor. 5- Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition. 6- With the motor running, add the olive oil and stock slowly through the feed tube. 7- Stir in the chives and pepper. Adjust the salt and pepper to taste. For the barbecued chicken and grilled onion: 1- Preheat the grill to medium-high. 2- Brush the chicken breasts and onion slices with olive oil and season with salt and pepper. 3- Grill the chicken for about 4 to 6 minutes each side, depending on the thickness until the chicken is cooked through. During the last 3 minutes of cooking, brush the chicken on all sides with the barbecue sauce. Grill the onion about 2 to 3 minutes per side, using a spatula to turn the onions while being careful to keep the rings together. Remove the chicken and onions from the grill and place on a cutting board to rest. Cut the chicken into strips. Separate the onion slices into rings. 4- The chicken and onions can be grilled in advance and stored in the refrigerator for up to 2 days. For the spinach salad: 1- Place the lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.

GRILLED CHICKEN SPINACH SALAD WITH FRICO

Steps:

• Preheat the oven to 350 degrees F.
• Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
• Position a rack 6 inches from the broiler and preheat.
• Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
• Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
• Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
• Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.

MANGO & SPINACH SALAD WITH GRILLED CHICKEN

Steps:

• Slice the tomatoes in half lengthways, and top with sliced basil, mint (keep half of the mint for garnish), salt, pepper and sugar. Bake at 160c. for 2 hours, until dried and slightly shrivelled. In a large bowl, whisk together all the dressing ingredients until emulsified (thickened). Marinate the chicken in 1/2 cup of dressing, reserving the remainder for later. Allow the chicken to marinate for 1 hour minimum (or up to 4 hours). Heat a non-stick grill pan and cook the chicken fillets over a high heat until cooked through, 2-3 minutes on each side. Transfer the cooked fillets to a plate and keep warm. Steam the asparagus until tender then refresh under cold water. Halve the avocado, peel off the skin and slice lengthwise. Slice the spring onions into diagonal slices and thinly slice the mushrooms. Dice the mango flesh. To make the salad, place the well washed spinach leaves in a large bowl and add the blanched asparagus, sliced spring onions, mushrooms and roasted tomatoes. Add the reserved dressing and toss thoroughly to coat all the vegetables. Divide the salad evenly amongst individual plates and add some mango cubes and slices of avocado. Top with 2 fillets of chicken, and a light sprinkling of freshly chopped mint and sliced almonds.

SPINACH SALAD WITH GRILLED CHICKEN & BLUEBERRIES

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.

SPINACH SALAD W/ GRILLED CHICKEN

Steps:

• Assemble and enjoy

GRILLED CHICKEN SPINACH SALAD WITH HABANERO-PEACH VINAIGRETTE

Steps:

• To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, no more than 8 hours. Preheat a grill for direct grilling, medium heat. Soak the onion in ice water for at least 10 minutes; drain. Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F. Toss the spinach, onions, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

GRILLED CHICKEN-SPINACH PASTA SALAD

Steps:

• Mix dressing, lime zest, juice, mustard, garlic and black pepper until blended.
• Combine chicken, pasta, vegetables and thyme in large bowl. Add half the dressing mixture; mix lightly. Refrigerate 1 hour.
• Add remaining dressing mixture to chicken mixture just before serving; mix lightly.

GRILLED CHICKEN SPINACH SALAD

Steps:

• 1. Toss all ingredients except dressing in large bowl. Serve with dressing, 6 servings,
• 2. * Substitute grilled shrimp for chicken if you'd like.