Chicken Spinach And Rotini Salad Recipes

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 AND CHICKEN SALAD

Steps:

• Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat.
• Cook the chicken until no pink is showing.
• Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
• Pour in the cream and bring to a boil.
• Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
• Enjoy!

WARM CHICKEN, MUSHROOM, AND SPINACH SALAD

Steps:

• Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
• Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
• Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
• Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

CHICKEN AND SPINACH PASTA SALAD

Steps:

• Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.

ROTINI CHICKEN SALAD

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
• Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
• Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

CHICKEN, SPINACH AND ROTINI SALAD

Steps:

• Boil pasta in salted water as directed on the package.
• Drain, rinse, drain.
• Put pasta in a large bowl.
• In a small frying pan, combine the sesame seeds and 1/4 cup of the oil.
• Cook over med-low heat until seeds are golden (about 2 minutes).
• Remove from heat and let cool.
• Stir in remaining oil, soy sauce, vinegar, sugar, salt and pepper.
• Pour over the cooked pasta.
• Add chicken and toss gently.
• Cover and chill for at least 2 hours.
• When ready to serve, add parsley, onion and spinach and toss gently.

CHICKEN & TORTELLINI SPINACH SALAD

Steps:

• In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture., For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.