Best 20 Chicken Spinach Salad Recipes

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.

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

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.

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.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Steps:

• Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
• Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
• Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
• Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
• When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
• To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
• Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

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 AND SPINACH PASTA SALAD

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.

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.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING

Steps:

• Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
• Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
• Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
• In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
• Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

CRISPY CHICKEN SPINACH SALAD

Steps:

• 1.Prepare Crispy Chicken Strips according to package directions. 2.While chicken is cooking combine spinach, bacon, onion, apple, cranberries, cashews and blue cheese in a serving bowl. 3.Slice prepared chicken and gently toss with greens and poppy seed dressing.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC

Steps:

• Make dressing:
• In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
• In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
• Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
• Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

CHICKEN AND SPINACH WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
• Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
• Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
• In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
• In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
• Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

CHICKEN, BACON AND SPINACH SALAD

Steps:

• Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
• Remove the chicken and set aside
• Cook the bacon until crisp in the same pan
• slice the chicken into thin strips and roughly chop the bacon
• Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
• Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
• Drizzle the dressing over the salad and serve

CHICKEN AND SPINACH SALAD WITH BACON DRESSING

Steps:

• Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.

MANGO, CHICKEN AND SPINACH SALAD

Steps:

• Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
• If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
• Transfer the dressing (warm or cold) into a large bowl.
• Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
• Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
• Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

GRILLED HONEY-MUSTARD CHICKEN WITH ONIONS AND SPINACH SALAD

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
• Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
• In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

GRILLED CHICKEN SALAD WITH TOMATOES, SPINACH, AND FETA

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.

CHICKEN, AVOCADO AND SPINACH SALAD

Steps:

• Heat 1 TBS olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper to taste.
• Cook in skillet, turning once, until juices run clear (about 12 minutes).
• Slice into thin strips and place in large bowl.
• In separate bowl, whisk together salt and pepper, garlic and vinegar.
• Slowly whisk in 1/3 cup olive oil.
• Stir in shallots, tomatoes, and basil.
• Spoon 1/4 cup of the dressing over chicken and toss to coat.
• Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

ORANGE CHICKEN SPINACH SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.

GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
• Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
• Transfer chicken to a serving plate or plate with spinach salad.