Chicken Salad With Grapes Avocado And Almonds Over Spinach Recipes

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Spinach Salad with Chicken, Avocado, and Goat Cheese image

Great salad with chicken, avocado, and goat cheese.

Provided by Bethshan

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g

CHICKEN SALAD WITH GRAPES, AVOCADO, AND ALMONDS OVER SPINACH

Chicken Salad with Grapes, Avocado, and Almonds over Spinach image

This summery salad benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 11

Ingredients

3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
1 pound chicken cutlets
1 teaspoon ground coriander
1 bunch flat leaf spinach
1 cup seedless organic red grapes, halved
1/2 medium shallot, thinly sliced
1/4 cup sliced almonds, toasted
2 ears corn, shucked and removed from cob
1 avocado, halved and thinly sliced

Steps:

In a large bowl, whisk together 3 tablespoons oil, vinegar, and Dijon; season with salt and pepper. Set aside.
In a large nonstick skillet, heat remaining tablespoon oil over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (this may need to be done in batches), turning once, until opaque throughout, 4 to 5 minutes. Transfer to a cutting board and let rest for 5 minutes; slice thinly crosswise.
Add chicken, spinach, grapes, shallot, almonds, and corn to bowl with dressing; toss to combine. Top with avocado. Serve immediately.

CHICKEN, AVOCADO AND SPINACH SALAD

Chicken, Avocado and Spinach Salad image

This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken.

Provided by Bev I Am

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
4 boneless chicken breast halves
salt, to taste
pepper, to taste
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
1 garlic clove, pressed
2 tablespoons balsamic vinegar
1 shallot, minced
1/2 cup sun-dried tomato packed in oil, drained and chopped
1/2 cup fresh basil, chopped
12 ounces baby spinach leaves
1 large ripe avocado, thinly sliced

Steps:

Heat 1 TBS olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper to taste.
Cook in skillet, turning once, until juices run clear (about 12 minutes).
Slice into thin strips and place in large bowl.
In separate bowl, whisk together salt and pepper, garlic and vinegar.
Slowly whisk in 1/3 cup olive oil.
Stir in shallots, tomatoes, and basil.
Spoon 1/4 cup of the dressing over chicken and toss to coat.
Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

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