Spinachstrawberrypecan Crusted Chicken Salad Recipes

CHICKEN STRAWBERRY SPINACH SALAD

Steps:

• Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.

CHICKEN AND STRAWBERRY-SPINACH SALAD

Steps:

• In small bowl, mix all dressing ingredients until blended; set aside.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
• Add dressing to skillet; stir to loosen any pan drippings.
• Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.

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.

TGIFRIDAY'S PECAN-CRUSTED CHICKEN SALAD

Steps:

• Make the pecan-crusted chicken first since it is served cold.
• Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding with a kitchen mallet.
• Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl.
• Combine milk with beaten eggs in another shallow bowl.
• Dump the flour into another shallow bowl.
• Bread each chicken breast by coating each with flour.
• Dip the flour-dusted chicken into the egg mixture.
• Coat the chicken with a thick coating of the pecans and corn flake crumbs.
• Preheat 1/2 cup canola oil in a large skillet over medium/low heat.
• When the oil is hot, saute the chicken fillets for 3-4 minutes per side or until golden brown.
• Cool chicken on a rack or paper-towels.
• When you can handle the chicken, cover it and refrigerate it for at least two hours.
• As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 tsp salt in a blender.
• Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise.
• Pour vinaigrette into a small bowl and mix in minced garlic.
• Chill this until you're ready to use it.
• When you're ready to build your salad, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
• Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
• Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans.
• Sprinkle 2 tablespoons of the mixture on each salad.
• Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
• Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

SPINACH/STRAWBERRY/PECAN CRUSTED CHICKEN SALAD

Steps:

• In a skillet, put vegetable oil to cover bottom. Cut chicken breast into bite size pieces. In a flat bowl, combine chopped pecans, flour and salt. Another flat bowl, combine beaten and milk. In another flat bowl put cornstarch. Dredge chicken in cornstarch first, then milk mixture, and last the pecan/flour mixture. Put in hot oil and fry until completely done. Set aside and let cool. In a small skillet, put 3 tablespoons sugar, over low heat stirring constantly, melt sugar and cook until a light brown. Add pecan halves and still until well coated. spread out on a lighted greased cookie sheet and let cool. For the dressing in a sealable container, combine the strawberry nector, rice vinegar, vegetable oil, and sugar. Shake well and taste. You may need to adjust for your own taste. Put spinach in a large bowl. Top with the pecan crusted chicken, then the sliced strawberries, and the candy coated pecans. Add the dressing just before serving.

INCREDIBLE CHICKEN STRAWBERRY SPINACH SALAD

Steps:

• cut chicken up into small cubes and place in frying pan.
• Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
• Cut into smaller pieces when done and set aside.
• Slice strawberries and set aside.
• slice hard boiled eggs and set aside.
• in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
• Drizzle the spinach salad dressing or other type of dressing over and enjoy!

CHICKEN STRAWBERRY SPINACH SALAD WITH GINGER-LIME DRESSING

Steps:

• Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
• In a bowl, mix mayonnaise, lime juice, ginger and milk.
• Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

STRAWBERRY CHICKEN SALAD FOR SANDWICHES

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

ASPARAGUS SPINACH SALAD WITH CHICKEN

Steps:

• In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended., In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

CHICKEN WITH CURRIED SPINACH SALAD

Steps:

• Place chicken in a shallow 2-quart microwave-safe dish with a lid; season with salt and pepper. Cover, and microwave on high until opaque throughout, 10 to 12 minutes, turning chicken halfway through. Let cool briefly; slice crosswise.
• In a serving bowl, whisk vinegar, oil, Dijon, honey, and curry powder; season with salt and pepper. Add spinach, shallots, and apricots, and toss.