Honey Herb Chicken Spinach Salad Recipes

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.

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.

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.

Steps:

• Mix first 4 ingredients until blended.
• Toss spinach with mushrooms in medium bowl; top with chicken and onion rings.
• Drizzle with dressing mixture.

Steps:

• Sprinkle salt in a large bowl; add garlic.
• Mash garlic and salt to a paste, using back of a spoon.
• Combine honey, olive oil, and lemon juice in a jar.
• Cover tightly and shake vigorously.
• Add honey mixture to garlic mixture; stir well.
• Cover and chill at least 2 hours.
• Remove stems from spinach; wash leaves thoroughly, and pat dry.
• Tear leaves into bite-size pieces.
• Combine spinach, oranges, and walnuts in a large bowl; toss well.
• Pour honey mixture over salad, tossing to coat.
• Serve immediately.