Hot And Cold Chicken And Spinach Salad Recipe

Name: Hot And Cold Chicken And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boned, skinned chicken breast halves; 3 quarts baby spinach leaves (12 oz.), rinsed and crisped; 1/4 cup white wine vinegar; 1/4 cup olive oil; 1 tablespoon drained canned capers; 1 tablespoon Dijon mustard; 1 red onion (about 6 oz.), peeled and thinly sliced; 2 cloves garlic, peeled and minced; 1 cup cherry tomatoes, rinsed, stemmed, and cut in half; Salt and pepper

Servings: persons

1 pound boned, skinned chicken breast halves
3 quarts baby spinach leaves (12 oz.), rinsed and crisped
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon drained canned capers
1 tablespoon Dijon mustard
1 red onion (about 6 oz.), peeled and thinly sliced
2 cloves garlic, peeled and minced
1 cup cherry tomatoes, rinsed, stemmed, and cut in half
Salt and pepper

1
Rinse chicken and pat dry. Slice crosswise into 1/4-inch-thick strips.
2
Put spinach in a large, shallow serving or mixing bowl. In a small bowl, mix vinegar, 3 tablespoons olive oil, capers, and mustard.
3
Set a 10- to 12-inch frying pan over high heat. When pan is hot, add remaining tablespoon olive oil and the chicken. Stir often until chicken is no longer pink in center of thickest part (cut to test), about 4 minutes. Add onion and garlic and stir until onion begins to soften slightly, about 1 minute. Add vinaigrette and stir until hot, about 30 seconds. Pour over spinach.
4
Sprinkle tomatoes on top and mix; add salt and pepper to taste.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 pound boned, skinned chicken breast halves, 3 quarts baby spinach leaves (12 oz.), rinsed and crisped, 1/4 cup white wine vinegar, 1/4 cup olive oil, and more.

Yes, Hot And Cold Chicken And Spinach Salad 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.

Hot And Cold Chicken And Spinach Salad

How did you like this recipe?

Frequently Asked Questions