Spanish Chicken Salad Recipes

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SPANISH-STYLE CHICKEN SALAD



Spanish-Style Chicken Salad image

For a warm salad, have the greens prepped and ready to dress when the hot chicken comes out of the oven. Using two kinds of paprika makes the dressing a little smoky and a little sweet.

Provided by Stephanie Spencer

Time 40m

Number Of Ingredients 12

6 boned, skinned chicken thighs (1 lb. total)
6 tablespoons extra-virgin olive oil, divided
3/4 teaspoon sweet smoked Spanish paprika, divided
3/4 teaspoon regular paprika, divided
1 teaspoon kosher salt, divided
2 teaspoons finely chopped garlic
3 tablespoons sherry vinegar
1 qt. loosely packed baby arugula
1 qt. loosely packed baby spinach
1/2 cup roasted red bell peppers, patted dry and thinly sliced
1/2 cup salted, roasted Marcona almonds
1/2 cup shaved manchego cheese

Steps:

  • Preheat oven to 425°. In a large bowl, rub chicken with 2 tbsp. oil; 1/2 tsp. each smoked paprika, regular paprika, and salt; and the garlic. Lay chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes.
  • Meanwhile, in a small bowl, whisk together vinegar and 4 tbsp. oil, 1/4 tsp. each smoked paprika and regular paprika, and 1/2 tsp. salt.
  • Combine arugula, spinach, peppers, and almonds in a large bowl, tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with half the dressing.
  • Divide salad among plates and scatter with cheese. Serve with remaining dressing on the side.

Nutrition Facts : Calories 532, Carbohydrate 9.1, Cholesterol 111, Fat 42, Fiber 3.9, Protein 32, SaturatedFat 5, Sodium 589

SPINACH AND CHICKEN SALAD



Spinach and Chicken Salad image

This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.

Provided by JESSICAWILLIAMS

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (10 ounce) bag fresh spinach, rinsed and dried
4 cooked skinless, boneless chicken breast halves, sliced
1 zucchini, halved lengthwise and sliced
1 red bell pepper, chopped
½ cup black olives
3 ounces fontina cheese, shredded
½ cup fat-free roasted garlic salad dressing

Steps:

  • Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g

ENSALADA VERDE (SIMPLE GREEN SALAD) RECIPE



Ensalada Verde (Simple Green Salad) Recipe image

Learn to make a simple and basic Spanish green salad, known as ensalada verde, dressed with extra-virgin olive oil and red-wine vinegar.

Provided by Lisa & Tony Sierra

Categories     Appetizer     Side Dish     Salad

Time 10m

Yield 6

Number Of Ingredients 7

1 head lettuce (iceberg or romaine)
2 tomatoes (ripe)
1 red onion
1/3 to 1/2 cup extra-virgin olive oil ( Spanish olive oil )
1/8 to 1/4 cup red wine vinegar
Salt (to taste)
Optional: splash cold water

Steps:

  • Gather the ingredients.
  • Rinse the head of lettuce thoroughly and drain it well. Break or tear it into pieces into a large salad bowl.
  • Cut the tomatoes into eighths.
  • Cut about a quarter of the red onion into very thin slices (cut more if you desire).
  • Place tomatoes and onion on top of lettuce.
  • Combine oil and vinegar in a bowl and whisk together.
  • Just before serving, pour dressing over salad and toss. Sprinkle salt to taste and toss again. Add a splash of water if needed.

Nutrition Facts : Calories 204 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, Sodium 112 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SPANISH CHICKEN SALAD



Spanish Chicken Salad image

This tasty chicken salad is a meal on a plate! Recipe adapted from one found at cooks.com (cook time is chill time)

Provided by loof751

Categories     Chicken

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 16

3 cups shredded cooked chicken
1/2 cup cubed salami
3 medium potatoes
1 red bell pepper
1 cup baby green pea
3 radishes
1/2 cup green olives with pimentos
3 tablespoons sherry wine
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon ground pepper
1 large head boston lettuce
3 hard-boiled eggs
10 asparagus spears
chopped parsley
1 medium red onion, sliced into rings

Steps:

  • Dice the potatoes; boil until just tender, then rinse in cold water.
  • Blanch the asparagus spears in boiling water for 2 minutes; drain and rinse with cold water. Cut into 2-inch pieces.
  • Chop the red pepper. Slice the radishes and olives.
  • In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives.
  • In a smaller bowl, whisk together the sherry, olive oil, vinegar and pepper. Pour over salad and chill.
  • To serve: Slice the red onion. Chop the hard boiled eggs and fold into the chicken mixture. Line salad bowls with Boston lettuce leaves and fill with the chicken salad. Garnish with asparagus spears, chopped parsley and red onion rings.

SPANISH STYLE CHICKEN SALAD



SPANISH STYLE CHICKEN SALAD image

Categories     Chicken

Yield 4 people

Number Of Ingredients 12

6 boned, skinned chicken thighs (1 lb total)
6 tbsp olive oil, divided
3/4 tsp smoke paprika
3/4 tsp regular paprika
1 tsp kosher salt
2 tsp finely chopped garlic
3 tbsp sherry vinegar
1 qt loosely packed arugula
1 qt loosely packed spinach
1/2 cup roaster red bell peppers, thinly sliced
1/2 cup salted, roasted Marcona almonds
1/2 cup shaved Manchego cheese

Steps:

  • Preheat oven to 425. In large bowl, rub chicken with 2 tbsp oil, 1/2 tsp each smoked paprika, regular paprika, and salt and the garlic. Lay the chicken on a rimmed baking sheet and roast until cooked through, about 20 minutes. Meanwhile, in small bowl, whisk together vinegar and 4 tbsp oil, 1/4 tsp each paprika and 1/2 tsp salt. Combine arugula, spinach, peppers adn almonds in large bowl., tossing gently to mix. Thinly slice hot chicken, add to salad, and toss with the dressing.

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