Spicy Honey Chicken Salad Over Spinach Recipes

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Steps:

• For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
• Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
• Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
• Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
• For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
• Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
• Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
• Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

GRILLED CHICKEN AND SPINACH SALAD WITH HONEY MUSTARD RECIPE

Steps:

• Halve breasts horizontally so that pieces are of equal thickness. Brush with 2 teaspoons oil and season with salt and pepper. Cook on outside grill until cooked through (155°F), or cook on pre-heated grill pan over medium-high heat, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes. Slice into 1/2-inch strips.
• Whisk honey, mustard, and vinegar in small bowl. Place spinach and mango in serving bowl.
• Heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add onions and 1/4 teaspoon salt and cook very briefly, about 30 seconds more (do not overcook).
• Immediately add to spinach and toss with honey mustard dressing, chicken, and pepita seeds. Season to taste with salt and pepper and serve immediately.

FIERY CHICKEN SPINACH SALAD

Steps:

• Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn. , In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese.

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.

SPINACH SALAD WITH SPICY HONEY DRESSING

Steps:

• In a large salad bowl, combine the spinach, parsley, mushrooms, tomatoes, celery, bean sprouts, cheese, sunflower kernels and seasonings. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle desired amount over salad and toss to coat. Serve immediately. Refrigerate any leftover dressing.

SPICY HONEY-ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
• In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
• Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
• Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

HONEY-HERB CHICKEN & SPINACH SALAD

Steps:

• Mix dressing, honey, juice and basil.
• Reserve 1/2 cup dressing mixture.
• Place chicken on greased rack of broiler pan.
• Brush with 1/2 of the remaining dressing mixture.
• Broil 10 minutes.
• Turn; brush with remaining dressing mixture.
• Broil an additional 7 to 10 minutes or until chicken is cooked through.
• Cut chicken into 1-inch pieces; keep warm.
• Toss spinach, mushrooms and cashews; top with chicken.
• Drizzle with reserved 1/2 cup dressing mixture.
• Garnish with red onion rings.
• Serve immediately.
• Honey-Herb Chicken Sandwich:.
• Omit spinach and mushrooms.
• Broil chicken breasts as directed.
• Do not cut up.
• Serve in split sandwich rolls with remaining dressing mixture.

SPICY HONEY CHICKEN

Steps:

• Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
• Add the chicken chunks to the bag and seal and shake to coat them.
• Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
• Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
• Take chicken out of skillet and cover to keep warm.
• Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
• Saute for 3-5 minutes.
• Add the broccoli slaw, and water chestnuts to skillet.
• Saute for 5 minutes more.
• Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
• Cook on low about 10 minutes, stirring occasionally.
• While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes.
• After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
• Add the chicken back to the skillet now.
• Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
• Sprinkle some green onions on top of each serving and enjoy!

HONEY-HERB CHICKEN & SPINACH SALAD

Steps:

• Mix dressing, honey, lemon juice and basil. Remove 1/2 cup of the dressing mixture for later use. Place chicken on greased rack of broiler pan; brush with remaining dressing mixture.
• Broil 10 min. Turn chicken over; broil an additional 7 to 10 min. or until chicken is cooked through (170°F). Cut chicken into 1-inch pieces; cover to keep warm.
• Toss spinach with mushrooms; top with chicken. Drizzle with reserved 1/2 cup dressing mixture just before serving.

SPICY HONEY GLAZED CHICKEN

Steps:

• In a large bowl, mix together first 7 ingredients (all the dry spices.).
• Place chicken pieces in the large bowl and toss to coat. Make sure each piece of chicken is entirely covered with the spice mix.
• Line a baking pan with foil and place coated chicken pieces on it with space between each piece.
• In a small bowl, mix honey and vinegar with a whisk and set aside.
• Put chicken under the broiler for 5 minutes.
• Turn chicken pieces once, and cook for another 5 minutes.
• Take out and drizzle or brush on 1/2 of the honey mixture. Cook 3 minutes.
• Turn pieces one last time and brush on the other half of the honey mixture. Cook until done, and keep warm in the oven until ready to serve.

HONEY MUSTARD SPINACH SALAD WITH CHICKEN

Steps:

• Preheat grill to medium heat. Brush chicken with 2 Tbsp. of the mustard. Grill or broil 6 to 8 min. on each side or until cooked through (170°F).
• Meanwhiile, drain oranges, reserving 2 Tbsp. of the liquid. Place reserved liquid in medium bowl. Add remaining 2 Tbsp. mustard, the oil, vinegar and ginger; beat with wire whisk until well blended.
• Cover large platter with spinach. Cut chicken diagonally into thin slices; arrange over spinach. Top with oranges; drizzle with dressing.

SPICY HONEY CHICKEN SALAD OVER SPINACH

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey, chipotles, and salt.
• In a large bowl, combine the chicken, cucumber, and red onion. Reserve 1/4 cup of the dressing and toss the rest into the chicken salad.
• Divide the spinach equally among four plates and top each with the chicken salad. Drizzle each salad with 1 tablespoon of the reserved dressing.