Spinach Chicken And Feta Salad Recipes

SPINACH SALAD WITH CHICKEN, CORN, TOMATOES, AND FETA

Spinach Salad with Chicken, Corn, Tomatoes, and Feta image

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

Provided by Martha Stewart

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

Number Of Ingredients 9

Ingredients

Oil, for grill
5 chicken cutlets (about 1 pound total)
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 bag (10 ounces) baby spinach
2 large tomatoes, cut into 1/2-inch wedges
3 ounces feta, crumbled (1/2 cup)
1 cup corn kernels (from 2 ears)

Steps:

Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken until cooked through, 1 to 2 minutes per side, flipping once. Transfer to a cutting board and let rest 5 minutes before cutting crosswise into strips.
In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chicken, spinach, tomatoes, feta, and corn; toss to combine.

Nutrition Facts : Calories 320 g, Fat 14 g, Fiber 6 g, Protein 30 g, SaturatedFat 5 g

SPINACH, CHICKEN AND FETA SALAD

Spinach, Chicken and Feta Salad image

Shred up leftover chicken for this Spinach, Chicken and Feta Salad. Tossed with garden veggies and feta, this Mediterranean-style Spinach, Chicken and Feta Salad is one of our favorite combinations!

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 3 cups each

Number Of Ingredients 9

Ingredients

2 cups shredded cooked chicken
2 cups chopped English cucumbers
2 cups grape tomatoes, cut in half
1/2 cup chopped red onions
1/2 cup crumbled feta cheese
1/4 cup chopped fresh dill
3/4 cup KRAFT Greek Vinaigrette Dressing
2 cups cooked whole wheat couscous
3 cups tightly packed baby spinach leaves

Steps:

Combine all ingredients except couscous and spinach.
Spoon couscous into large bowl.
Top with spinach and chicken mixture.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

GRILLED CHICKEN SALAD WITH TOMATOES, SPINACH, AND FETA

Grilled Chicken Salad with Tomatoes, Spinach, and Feta image

Provided by Bon Appétit Test Kitchen

Categories Tomato High Fiber Backyard BBQ Dinner Lunch Feta Spinach Summer Grill Grill/Barbecue Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 10.5-ounce jar marinated feta cheese cubes in oil with herbs and spices
2 tablespoons chopped fresh oregano
2 tablespoons red wine vinegar
4 skinless boneless chicken breast halves
1 large red onion, peeled, cut through root end into 1/2-inch wedges
1 5-ounce package baby spinach leaves
1 pound tomatoes (preferably heirloom) in assorted colors, cut into wedges
1 9-ounce container teardrop tomatoes
1/2 cup halved pitted Kalamata olives

Steps:

Prepare barbecue (medium-high heat). Drain oil from feta into glass measuring cup. Whisk in oregano. Transfer 1/2 cup oil mixture to small bowl; whisk in 2 tablespoons vinegar. Season dressing with salt and pepper (reserve remaining oil mixture for brushing).
Brush chicken and onion wedges with reserved oil mixture; sprinkle with salt and pepper. Grill chicken until cooked through, 7 to 8 minutes per side, and onion until tender, 3 to 4 minutes per side. Transfer to cutting board; let rest 5 minutes.
Meanwhile, arrange spinach on large platter. Combine all tomatoes, olives, and feta in large bowl. Toss with enough dressing to coat generously. Season with salt and pepper. Arrange on platter with spinach.
Thinly slice chicken; arrange chicken and onion wedges on platter. Drizzle chicken and spinach with more dressing and serve.

SPINACH AND CHICKEN SALAD

Spinach and Chicken Salad image

This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.

Provided by JESSICAWILLIAMS

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10 ounce) bag fresh spinach, rinsed and dried
4 cooked skinless, boneless chicken breast halves, sliced
1 zucchini, halved lengthwise and sliced
1 red bell pepper, chopped
½ cup black olives
3 ounces fontina cheese, shredded
½ cup fat-free roasted garlic salad dressing

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.

Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g

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 AND SPINACH PASTA SALAD

Chicken and Spinach Pasta Salad image

My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. -Jenny Lynch, Rock Island, Illinois

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked whole wheat rotini
1/2 cup hummus
3 tablespoons Italian salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1 cup cubed cooked chicken breast
2 cups cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup crumbled feta cheese

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.

Nutrition Facts : Calories 263 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 405mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic exchanges

SALMON & FETA WILTED SPINACH SALAD

Salmon & Feta Wilted Spinach Salad image

My friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 salmon fillet (8 ounces)
2 teaspoons lemon juice
1/2 teaspoon Greek seasoning
1/2 cup quinoa, rinsed
1 cup reduced-sodium chicken broth
1 teaspoon olive oil
4 cups coarsely chopped fresh spinach
1 cup grape tomatoes, halved
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh oregano
1/8 teaspoon pepper
Lemon wedges

Steps:

Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes., Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes., To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.

Nutrition Facts : Calories 427 calories, Fat 18g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

SPINACH & FETA STUFFED CHICKEN BREASTS

Spinach & Feta Stuffed Chicken Breasts image

Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.

Provided by Granny Moses

Categories Chicken Breast

Time 35m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups lightly packed spinach (approx 4 oz)
1 garlic clove, minced
1 teaspoon olive oil
4 boneless skinless chicken breast halves (about 1.25 pounds)
1/4 cup crumbled feta cheese
1 teaspoon lemon pepper
1/2 teaspoon oregano
chopped parsley (optional)
addtional feta (optional)

Steps:

Preheat oven to 400°F
In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.

Nutrition Facts : Calories 175.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 83.9, Sodium 259.4, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 27.1

SPINACH SALAD WITH FETA CHEESE

Spinach Salad With Feta Cheese image

I found this salad on the web and made a couple of changes in it. This was the salad I made on our 25th wedding anniversary! Update: I submitted this recipe to Taste of Home Light & Tasty and it was published in the December/January 2008 issue.

Provided by PaulaG

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 cups spinach, washed and cleaned
1/3 cup dried cranberries
3 green onions, sliced thin
1 green apple, cored and sliced thin
1/2 cup red seedless grapes, cut in half
1/3 cup walnuts, coarsely chopped
2 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 garlic cloves, finely minced or 1/4 teaspoon garlic oil
salt & freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
Whisk together the vinegar, olive oil, garlic, salt and pepper.
Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.

CHICKEN-SPINACH-FETA BAKE

Chicken-Spinach-Feta Bake image

Make the most of your evening with our Chicken-Spinach-Feta Bake recipe. Hearty and full of flavor, Chicken-Spinach-Feta Bake is a cinch to make as well. All it takes is 10 minutes of prep to make our Chicken-Spinach-Feta Bake; the rest is bake time in the oven.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1-1/2 cups water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1 lemon, thinly sliced

Steps:

Heat oven to 400°F.
Add water to stuffing mix; stir just until moistened. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Top with remaining ingredients.
Bake 30 to 35 min. or until chicken is done (165°F).

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 930 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 4 g, Protein 25 g

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