Honey Herb Chicken Spinach Salad For Two Recipes

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HONEY-HERB CHICKEN & SPINACH SALAD



Honey-Herb Chicken & Spinach Salad image

Make and share this Honey-Herb Chicken & Spinach Salad recipe from Food.com.

Provided by JustaQT

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup Miracle Whip or 1 cup Miracle Whip light
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
10 ounces torn spinach (about 8 cups)
1 cup sliced mushrooms
1/2 cup cashews

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.

Nutrition Facts : Calories 210, Fat 6.5, SaturatedFat 1.3, Cholesterol 45.6, Sodium 162.8, Carbohydrate 18, Fiber 1.6, Sugar 12.7, Protein 21.7

SPICY HONEY CHICKEN SALAD OVER SPINACH



Spicy Honey Chicken Salad over Spinach image

The sweet and spicy dressing on this simple salad is a real winner (and one of Brooke's favorites). You can buy canned chipotle chiles in the Mexican section of most supermarkets. They add the smokiness we usually get from bacon to this healthy spinach salad.

Yield serves 4

Number Of Ingredients 9

3/4 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon plus 1 teaspoon honey
2 chipotle chiles in adobo sauce, seeded (if desired) and finely chopped
1 1/2 teaspoons salt
4 cups diced cooked chicken
2/3 cup peeled and diced cucumber
3 tablespoons finely chopped red onion
6 cups (about 4 ounces) baby spinach

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey, chipotles, and salt.
  • In a large bowl, combine the chicken, cucumber, and red onion. Reserve 1/4 cup of the dressing and toss the rest into the chicken salad.
  • Divide the spinach equally among four plates and top each with the chicken salad. Drizzle each salad with 1 tablespoon of the reserved dressing.

GRILLED HONEY-MUSTARD CHICKEN WITH ONIONS AND SPINACH SALAD



Grilled Honey-Mustard Chicken with Onions and Spinach Salad image

This simple Grilled Honey-Mustard Chicken with Onions and Spinach Salad recipe makes enough chicken and onions for two meals-make our Honey-Mustard Chicken Sandwiches the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

1 tablespoon vegetable oil, plus more for brushing
4 tablespoons plus 1 1/2 teaspoons Dijon mustard
2 tablespoons plus 1/2 teaspoon honey
4 boneless, skinless chicken breasts (2 pounds total)
Coarse salt and ground pepper
2 medium yellow onions, cut into 1/2-inch rounds
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
5 cups baby spinach (5 ounces)
2 medium tomatoes, cut into wedges

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's lunch. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a serving platter. Reserve 2 chicken breasts for a future meal.
  • Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for a future meal and transfer remaining onions to serving platter.
  • In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

Nutrition Facts : Calories 308 g, Fat 13 g, Fiber 3 g, Protein 29 g, SaturatedFat 1 g

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING



Sweet and Spicy Honey-Glazed Grilled Chicken with Spinach Salad and Pantry Dressing image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds chicken (I'm using thighs)
1 tablespoon olive oil
1 teaspoon favorite spice mix (I'm using Old Bay)
Kosher salt and freshly ground pepper
2 tablespoons honey (I'm using wildflower)
2 tablespoons mustard (I'm using sweet and spicy brown mustard)
2 tablespoons soy sauce
1 pound leafy greens (I'm using baby spinach)
One 14-ounce can beans, rinsed and drained (I'm using chickpeas)
1/2 cup sliced red onion
4 strips bacon, diced
1/4 cup vinegar (I'm using white wine vinegar)
1 tablespoon honey (I'm using wildflower)
1 tablespoon mustard (I'm using sweet and spicy brown mustard)
Leftover ketchup in the container (or about 1 tablespoon ketchup)

Steps:

  • For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
  • Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
  • Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
  • Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
  • For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
  • Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
  • Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
  • Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

WARM CHICKEN SPINACH SALAD



Warm Chicken Spinach Salad image

A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 cups torn spinach
2 cups torn leaf lettuce
1 medium red onion, thinly sliced
2 red peppers or 2 green sweet peppers, cut into bite-sized strips
12 ounces boneless skinless chicken breasts
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon-pepper seasoning
1 garlic clove, minced
1 tablespoon cooking oil
2 tablespoons balsamic vinegar
2 tablespoons water
fresh rosemary sprig (optional)

Steps:

  • In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
  • Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
  • For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.

Nutrition Facts : Calories 181.6, Fat 6.1, SaturatedFat 1, Cholesterol 54.4, Sodium 150.1, Carbohydrate 10.7, Fiber 3.3, Sugar 5.3, Protein 20.9

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