Best Warm Chopped Chicken Picatta Spinach Salad Recipes

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WARM CHICKEN SPINACH SALAD



Warm Chicken Spinach Salad image

A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 cups torn spinach
2 cups torn leaf lettuce
1 medium red onion, thinly sliced
2 red peppers or 2 green sweet peppers, cut into bite-sized strips
12 ounces boneless skinless chicken breasts
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon-pepper seasoning
1 garlic clove, minced
1 tablespoon cooking oil
2 tablespoons balsamic vinegar
2 tablespoons water
fresh rosemary sprig (optional)

Steps:

  • In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
  • Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
  • For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.

Nutrition Facts : Calories 181.6, Fat 6.1, SaturatedFat 1, Cholesterol 54.4, Sodium 150.1, Carbohydrate 10.7, Fiber 3.3, Sugar 5.3, Protein 20.9

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

CRISPY CHICKEN SPINACH SALAD



Crispy Chicken Spinach Salad image

Want to serve your family a healthy salad, but one that will satisfy? Well, try this nutritional powerhouse! It's chock full of the good stuff like spinach, nuts and fruit. Plus it's packed with protein like Tyson® Crispy Chicken Strips and bacon. One serving and they'll be good to go for hours!

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.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

Nutrition Facts : Calories 240 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 18 milligrams, Sodium 493 milligrams, Carbohydrate 16 grams, Fiber 3.5 grams, Protein 8 grams, Sugar 7 grams

WARM SHREDDED CHICKEN SALAD



Warm Shredded Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

6 boneless, skinless chicken breasts
1/2 cup sesame oil
2 tablespoons peanut oil
Juice of 1/2 lemon
1/4 cup soy sauce
3 tablespoons freshly grated ginger
1 tablespoon cornstarch
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled
1/2 cup peanut oil for frying

Steps:

  • Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
  • Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
  • To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

WARM CHOPPED CHICKEN PICCATA SPINACH SALAD



Warm Chopped Chicken Piccata Spinach Salad image

Categories     Salad     Chicken     Side     Spinach

Yield 4 servings

Number Of Ingredients 12

6 chicken breast cutlets
Salt and black pepper
3 tablespoons EVOO (extra-virgin olive oil)
4 chewy, crusty rolls
1 tablespoon unsalted butter
2 shallots, chopped
3 garlic cloves, chopped
3 tablespoons capers, chopped
1/2 cup dry white wine
Juice of 1 lemon
2 pounds triple-washed spinach, tough stems removed, coarsely chopped
Parmigiano-Reggiano cheese, for garnish

Steps:

  • Preheat the oven to 250°F.
  • Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.
  • Wrap the rolls in foil and place in the oven to warm.
  • To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Sauté for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.

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