Honey Herb Chicken Spinach Salad Recipes

HONEY-HERB CHICKEN & SPINACH SALAD

Steps:

• Mix dressing, honey, lemon juice and basil. Remove 1/2 cup of the dressing mixture for later use. Place chicken on greased rack of broiler pan; brush with remaining dressing mixture.
• Broil 10 min. Turn chicken over; broil an additional 7 to 10 min. or until chicken is cooked through (170°F). Cut chicken into 1-inch pieces; cover to keep warm.
• Toss spinach with mushrooms; top with chicken. Drizzle with reserved 1/2 cup dressing mixture just before serving.

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.

MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH

Steps:

• Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
• Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
• Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
• Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
• Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
• Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

HONEY-HERB CHICKEN & SPINACH SALAD

Steps:

• Mix dressing, honey, juice and basil.
• Reserve 1/2 cup dressing mixture.
• Place chicken on greased rack of broiler pan.
• Brush with 1/2 of the remaining dressing mixture.
• Broil 10 minutes.
• Turn; brush with remaining dressing mixture.
• Broil an additional 7 to 10 minutes or until chicken is cooked through.
• Cut chicken into 1-inch pieces; keep warm.
• Toss spinach, mushrooms and cashews; top with chicken.
• Drizzle with reserved 1/2 cup dressing mixture.
• Garnish with red onion rings.
• Serve immediately.
• Honey-Herb Chicken Sandwich:.
• Omit spinach and mushrooms.
• Broil chicken breasts as directed.
• Do not cut up.
• Serve in split sandwich rolls with remaining dressing mixture.

SPINACH CHICKEN SALAD

Steps:

• Rub the brandy (if used) into the diced chicken and set aside while you prepare the remaining salad ingredients.
• Combine all the salad ingredients in a large bowl.
• Pour over the dressing you prefer and toss well to coat.

HONEY-HERB CHICKEN & SPINACH SALAD FOR TWO

Steps:

• Mix first 4 ingredients until blended.
• Toss spinach with mushrooms in medium bowl; top with chicken and onion rings.
• Drizzle with dressing mixture.