Warm Spinach And Rice Chicken Salad Recipes

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

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.

WARM SPINACH AND RICE CHICKEN SALAD

Steps:

• Brush chicken with 2 teaspoons of the salad dressing.
• Grill or broil chicken, turning once, for 20 to 25 minutes or until juices run clear.
• Meanwhile, prepare rice pilaf mix according to package directions.
• Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is slightly wilted.
• Spoon rice mixture onto serving plates; top with sliced chicken breast.

WARM CHICKEN SPINACH SALAD

Steps:

• In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
• Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
• For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.

WARM CHICKEN SPINACH SALAD

Steps:

• On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. , In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serve immediately.

HOT CHICKEN AND RICE SALAD

Steps:

• In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

WARM SPINACH AND RICE CHICKEN SALAD

Steps:

• PREP: CLEAN: Wash hands. Remove protective ice glaze from frozen chicken by holding under cool running water for 1 to 2 minutes. Brush chicken with 2 teaspoons salad dressing. CLEAN: Wash hands.
• COOK: Grill or broil chicken, turning once, 20 to 25 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) Meanwhile, prepare rice according to package directions. Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is lightly wilted.
• SERVE: Place rice mixture on individual serving plates; top with sliced chicken.
• CHILL: Refrigerate leftovers immediately.

WARM SPINACH AND RICE CHICKEN SALAD

Steps:

• PREP: CLEAN: Wash hands. Remove protective ice glaze from frozen chicken by holding under cool running water for 1 to 2 minutes. Brush chicken with 2 teaspoons salad dressing. CLEAN: Wash hands.
• COOK: Grill or broil chicken, turning once, 20 to 25 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) Meanwhile, prepare rice according to package directions. Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is lightly wilted.
• SERVE: Place rice mixture on individual serving plates; top with sliced chicken.
• CHILL: Refrigerate leftovers immediately.