SPINACH CHICKEN SALAD WITH CRANBERRIES RECIPES

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CHICKEN, CRANBERRY, AND PEAR SPINACH SALAD RECIPE BY TASTY



Chicken, Cranberry, And Pear Spinach Salad Recipe by Tasty image

Here's what you need: olive oil, apple cider vinegar, honey, dijon mustard, salt, ground black pepper, boneless, skinless chicken breast, salt, ground black pepper, paprika, olive oil, pear, baby spinach, dried cranberry, toasted unsalted walnut

Provided by Greg Perez

Total Time 30 minutes

Yield 1 serving

Number Of Ingredients 15

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon dijon mustard
¼ teaspoon salt
1 pinch ground black pepper
1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 tablespoon olive oil
1 pear, sliced
2 cups baby spinach
1 tablespoon dried cranberry
2 tablespoons toasted unsalted walnut, chopped

Steps:

  • Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
  • On a cutting board, season the chicken with salt, pepper, and paprika.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
  • In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
  • Enjoy!

Nutrition Facts : Calories 993 calories, CarbohydrateContent 39 grams, FatContent 70 grams, FiberContent 10 grams, ProteinContent 56 grams, SugarContent 23 grams

BREAD SALAD WITH CRANBERRIES, SPINACH, & CHICKEN RECIPE ...



Bread Salad with Cranberries, Spinach, & Chicken Recipe ... image

Chicken, high in vitamin B12, teams up with spinach, nuts, and a little oil to offer a one-dish meal loaded with vitamin E, vitamin C, and folate.

Provided by Lia Huber

Yield 6 servings (serving size: about 1 2/3 cups)

Number Of Ingredients 25

Chicken:
1 teaspoon ground fennel
1 teaspoon ground coriander
½ teaspoon kosher salt
? teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons olive oil
Vinaigrette:
2 tablespoons thinly sliced shallots
5 garlic cloves, thinly sliced
¼ cup red wine vinegar
1 teaspoon grated orange rind
2 tablespoons orange juice
2 tablespoons cranberry juice
2 tablespoons honey
½ teaspoon ground fennel
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
Salad:
6 cups loosely packed spinach (about 6 ounces)
2?½ cups (1/2-inch) cubed French bread, toasted (about 4 ounces)
½ cup dried sweetened cranberries
2 tablespoons pine nuts, toasted
2 tablespoons thinly sliced shallots
2 tablespoons sliced pitted kalamata olives

Steps:

  • To prepare chicken, combine first 4 ingredients; rub evenly over chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.
  • To prepare vinaigrette, add 2 tablespoons shallots and garlic to pan; cook for 3 minutes or until shallots and garlic begin to brown, stirring occasionally. Stir in red wine vinegar, orange rind, juices, honey, 1/2 teaspoon fennel, black pepper, and 1/4 teaspoon salt; cook over medium-high heat until reduced to 1/2 cup (about 1 minute). Remove vinaigrette from pan, and cool completely.
  • To prepare salad, chop chicken into bite-sized pieces. Combine chicken, spinach, and remaining ingredients in a large bowl. Add vinaigrette; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 28.9 g, CholesterolContent 66 mg, FatContent 8.2 g, FiberContent 2.2 g, ProteinContent 29.5 g, SaturatedFatContent 1.1 g, SodiumContent 511 mg

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