Mediterranean Chicken Bacon Spinach Salad Recipes

CHICKEN, BACON AND SPINACH SALAD

Steps:

• Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
• Remove the chicken and set aside
• Cook the bacon until crisp in the same pan
• slice the chicken into thin strips and roughly chop the bacon
• Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
• Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
• Drizzle the dressing over the salad and serve

SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES

Steps:

• Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
• Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

MEDITERRANEAN COBB SALAD

Steps:

• Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel., In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.

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.

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

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.