Best Spinach Salad Chicken Bake Recipes

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SPINACH CHICKEN SALAD



Spinach Chicken Salad image

We love salads and are always looking for new ways to combine interesting ingredients. People have very personal preferences for dressings, so you can use the one noted here, or any dressing you prefer. Created for RSC #11.

Provided by Leggy Peggy

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

7 -8 ounces smoked chicken, in 3/8-inch dice
1 teaspoon brandy (optional)
4 ounces Baby Spinach
4 ounces baby romaine lettuce, torn in bite-size pieces
1/3 cup asiago cheese (grated or shaved)
2 hard-boiled eggs, cut in wedges (in about 6ths)
1 large shallot, chopped
1/4 cup pine nuts, toasted
1/2 cup artichoke heart, chopped finely (no woody bits)
1 tablespoon key lime juice
3 tablespoons olive oil

Steps:

  • Rub the brandy (if used) into the diced chicken and set aside while you prepare the remaining salad ingredients.
  • Combine all the salad ingredients in a large bowl.
  • Pour over the dressing you prefer and toss well to coat.

SPINACH-BACON SALAD WITH CHICKEN



Spinach-Bacon Salad with Chicken image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 slices bacon
2 shallots, thinly sliced
2 tablespoons white wine vinegar
1 avocado
1 cup buttermilk
1 tablespoon chopped fresh tarragon
Kosher salt
2 large skinless, boneless chicken breasts (about 10 ounces each)
Freshly ground pepper
10 ounces baby spinach (about 7 cups)
1 1/2 cups seedless red grapes, halved
1/4 cup salted roasted pepitas (hulled pumpkin seeds)

Steps:

  • Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
  • Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
  • Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
  • Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.

Nutrition Facts : Calories 440 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 105 milligrams, Sodium 660 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 40 grams

SPINACH CHICKEN SALAD



Spinach Chicken Salad image

This recipe is from a cute little tea room called MadHatter's in San Antonio, TX. It's not a spinach salad, it's a chicken salad with spinach in it. Delicious on sourdough with alfalfa sprouts and tomatoes! I've even wrapped these in pastry dough and baked them for a delicious picnic snack hot or cold.

Provided by Pamelamb

Categories     Lunch/Snacks

Time 2h15m

Yield 5 serving(s)

Number Of Ingredients 4

16 ounces white meat chicken (cooked)
16 ounces fresh spinach
1 (1 1/2 ounce) box Knorr vegetable soup mix
1 cup mayonnaise

Steps:

  • 1. Blanch spinach: Bring water to a boil and add spinach. Boil for 30 seconds to 1 minute or until spinach is bright green. Drain water from spinach and submerge spinach into a bowl of ice cold water for a few minutes. Strain spinach and squeeze out as much liquid as possible. It helps to press spinach against a sieve or use paper towels to squeeze out the water. The result is a ball of spinach that can fit into the palm of your hand. Chop spinach.
  • 2. Pour cubed chicken into a food processor and pulse 5 to 6 times to chop.
  • 3. Combine spinach and Knorr soup mix in a large mixing bowl. Mix well with clean hands. Be sure there is no visible soup mix powder. Any soup mix powder should be completely absorbed by the spinach.
  • 4. Add the chopped chicken and mayonnaise to the spinach mixture and mix thoroughly.
  • 5. Cover and refrigerate for at least two hours. The chicken salad will keep in the refrigerator for up to 5 days.

Nutrition Facts : Calories 149.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 52, Sodium 697, Carbohydrate 8.7, Fiber 2.5, Sugar 0.7, Protein 24

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