Grilled Chicken Spinach Salad with Frico Recipe

Name: Grilled Chicken Spinach Salad with Frico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -ounce piece Parmesan; 4 ounces button mushrooms; Juice of 1/2 lemon; Kosher salt and freshly ground black pepper; 4 boneless skinless chicken breasts, (about 6 ounces each); 2 tablespoons extra-virgin olive oil; 1/4 cup whole-grain mustard; 3 tablespoons chicken broth, homemade or low-sodium canned; 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 8 cups baby spinach, washed and dried

Servings: persons

2 -ounce piece Parmesan
4 ounces button mushrooms
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts, (about 6 ounces each)
2 tablespoons extra-virgin olive oil
1/4 cup whole-grain mustard
3 tablespoons chicken broth, homemade or low-sodium canned
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
8 cups baby spinach, washed and dried

1
Preheat the oven to 350 degrees F.
2
Coarsely grate the cheese.
3
Line a baking sheet with a silpat mat or parchment paper.
4
Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide.
5
Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos.
6
Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes.
7
Cool fricos on the pan.
8
Position a rack 6 inches from the broiler and preheat.
9
Slice the mushrooms as thin as possible.
10
Toss with the lemon juice and season with the salt and pepper, to taste.
11
Brush the chicken breast with olive oil and mustard.
12
Season with the salt and pepper.
13
Place the chicken in a 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.
14
Transfer the chicken to a plate, reserve the pan.
15
Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan.
16
Reserve the pan drippings.
17
Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl.
18
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.
19
Slice the chicken.
20
Toss the spinach and mushrooms with the dressing and divide among 4 plates.
21
Scatter the chicken over the salads, top with the fricos and serve.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 -ounce piece Parmesan, 4 ounces button mushrooms, Juice of 1/2 lemon, Kosher salt and freshly ground black pepper, and more.

Yes, Grilled Chicken Spinach Salad with Frico falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Spinach Salad with Frico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions