Balsamic Chicken And Spinach Salad Recipes

BALSAMIC CHICKEN AND SPINACH SALAD

Steps:

• If using a grill: Preheat grill to to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil. Remove chicken from marinade (discard marinade) and place over high heat. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.
• If using the stovetop: Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken (discard marinade) on both sides for 2 to 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.
• When chicken is finished cooking, cover and let it rest for 5 minutes.
• While chicken rests, quarter strawberries.
• Slice chicken. Assemble salads by topping spinach with sliced chicken, strawberries, crumbled goat cheese and almonds. Finish with reserved half of vinaigrette at the table. Enjoy!

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING

Steps:

• Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
• Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
• Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
• In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
• Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

BALSAMIC CHICKEN WITH BABY SPINACH

Steps:

• Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
• Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

BALSAMIC CHICKEN WITH BABY SPINACH

Steps:

• Heat a large saute pan over medium-high heat.
• Add the olive oil and garlic and cook about 1 minute.
• Very lightly season chicken with a bit of salt and a hearty grinding of pepper.
• Add the chicken to the pan and cook about 4-6 minutes per side, or until cooked through and juices run clear (time will vary based on thickness of your chicken pieces).
• Remove the chicken, jkeep warm, and set aside.
• To the same pan, add the spinach and cook just until barely wilted, about 1 to 2 minutes.
• Remove from the pan and set aside.
• Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
• Add the tomatoes, raise heat and cook until reduced to your liking, about 3 to 5 minutes, seasoning to taste with pepper and salt if desired.
• To serve, set out your seasoned couscous, orzo or rice on a platter, then sprinkle the spinach over the top, then place chicken on top of the spinach and drizzle with the balsamic tomatoes.
• There isn't a ton of sauce, so if you like things very saucy, you may wish to make extra sauce (I was happy with the amount as listed though).

STRAWBERRY-BALSAMIC SPINACH SALAD WITH CHICKEN

Steps:

• Preheat grill to medium-high.
• Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth.
• Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.
• Add spinach, almonds, feta, basil and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken.

SPINACH PASTA SALAD WITH LEMON BALSAMIC DRESSING RECIPE

Steps:

• Wash spinach and set aside to drain well (tear apart large leaves and remove thick stems).
• Roast 1 bulb of garlic in a 400 degrees F oven.
• Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
• Using a knife, cut off ¼ to a ½ inch of the top of cloves, exposing the individual cloves of garlic.
• Place the bulb cut side up on a piece of heavy-duty aluminum foil, drizzle with about 2 tbsp of olive oil making sure to cover each clove and then bring the sides of the foil up and seal all around.
• Bake for about 30-35 minutes or until cloves are soft and caramel colored.
• Let cool until you can touch it with your hand and squeeze out each clove into a cup or dish...let cool while you make the salad.
• Make pasta according to box, cook to "al dente" about 12 minutes.
• Drain the pasta and rinse with cold water to completely cool the pasta and stop the cooking process.
• Turn out into a large bowl, add cucumber, tomatoes, onions, shredded carrots and roasted red peppers, add the spinach and the fresh mozzarella and toss lightly.
• Mix all of the dressing ingredients together in a blender except the two oils, combine the two oils together and then slowly drizzle in the oil mixture while the blender is running and blend completely.
• Pour dressing over pasta salad and toss well to coat.
• Chill overnight to serve the next day this will allow the flavors to blend and will slightly wilt the spinach.
• Serve along side grilled chicken, fish or as a light lunch with fresh crusty bread.

SPINACH SALAD WITH CHICKEN, APPLE, BLUE CHEESE, AND BALSAMIC

Steps:

• Cook chicken tenders according to stovetop package instructions - when finished cooking toss with 1 Tbsp. balsamic dressing to glaze.
• Divide spinach and radicchio between two bowls and drizzle with remaining dressing.
• Top with chicken, garnish with blue cheese and walnuts, and serve immediately.

MY FAVORITE SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• To make chicken (if using): Preheat oven to 450ºF. Season chicken and bake for 17-20 minutes, (or until 165 degrees internally). Once cooked, cover with foil for 10 minutes to seal in the juices.
• While chicken is cooking, you can prepare the salad ingredients.
• To make the salad: Add spinach, fruit, red onion, nuts, dried cranberries, and half of the cheese to a large serving bowl. Cooked chicken can be chopped and tossed in the salad or sliced and served over the top or served alongside the salad. Drizzle the salad with the vinaigrette, and toss to combine.
• Serve immediately, garnished with the remaining cheese.

SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Rinse and dry your spinach. Transfer to a large salad bowl.
• Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.
• In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.
• Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.

CHICKEN SALAD BALSAMIC

Steps:

• In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
• In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.

MANGO-BALSAMIC SPINACH SALAD WITH CHICKEN

Steps:

• Chop enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Remove chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6 to 7 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.
• Toss spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.