Warm Chopped Chicken Piccata Spinach Salad Recipe

Name: Warm Chopped Chicken Piccata Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast cutlets; Salt and black pepper; 3 tablespoons EVOO (extra-virgin olive oil); 4 chewy, crusty rolls; 1 tablespoon unsalted butter; 2 shallots, chopped; 3 garlic cloves, chopped; 3 tablespoons capers, chopped; 1/2 cup dry white wine; Juice of 1 lemon; 2 pounds triple-washed spinach, tough stems removed, coarsely chopped; Parmigiano-Reggiano cheese, for garnish

Servings: persons

6 chicken breast cutlets
Salt and black pepper
3 tablespoons EVOO (extra-virgin olive oil)
4 chewy, crusty rolls
1 tablespoon unsalted butter
2 shallots, chopped
3 garlic cloves, chopped
3 tablespoons capers, chopped
1/2 cup dry white wine
Juice of 1 lemon
2 pounds triple-washed spinach, tough stems removed, coarsely chopped
Parmigiano-Reggiano cheese, for garnish

1
Preheat the oven to 250F.
2
Season the chicken with salt and pepper on both sides.
3
Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat.
4
When the oil ripples, add the chicken and cook for 3 minutes on each side.
5
Remove the chicken to a plate and let it rest and cool.
6
Wrap the rolls in foil and place in the oven to warm.
7
To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter.
8
Melt the butter into the EVOO and add the shallots, garlic, and capers.
9
Saute for 5 minutes, then add the white wine and reduce for 30 seconds.
10
Next, add the lemon juice and immediately add the spinachmound it up in the pan.
11
You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off.
12
Keep some leaves a bit crisp to vary the textures in your salad.
13
Season the spinach with salt and pepper.
14
Chop the chicken into little bits, then add to the warm salad and toss to distribute.
15
Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano.
16
Serve with a warm roll for mopping.

437

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 6 chicken breast cutlets, Salt and black pepper, 3 tablespoons EVOO (extra-virgin olive oil), 4 chewy, crusty rolls, and more.

Yes, Warm Chopped Chicken Piccata 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.

That's it — enjoy your meal!

Warm Chopped Chicken Piccata Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions