BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.
GRILLED CHICKEN SPINACH SALAD WITH FRICO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
- Position a rack 6 inches from the broiler and preheat.
- Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
- Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
- Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
- Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.
Nutrition Facts : Calories 416 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 7 grams, Fiber 2 grams, Protein 49 grams
CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE
Steps:
- For the dressing:
- Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
- For the salad:
- In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
- Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.
GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE
Rotisserie chicken or leftover chicken can be used instead, or else the next time you grill chicken, throw a couple of extra boneless skinless ones on and make this the next day. From Fitness (June 2005)
Provided by Vino Girl
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
- Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
- Drizzle dressing over salad.
Nutrition Facts : Calories 199.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 49.3, Sodium 113, Carbohydrate 17.1, Fiber 6.6, Sugar 8.1, Protein 22.8
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