Warm Chopped Chicken Picatta Spinach Salad Recipes

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WARM CHICKEN, MUSHROOM, AND SPINACH SALAD



Warm Chicken, Mushroom, and Spinach Salad image

Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.

Provided by Martha Stewart

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

Number Of Ingredients 10

1 tablespoon olive oil
1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
2 whole boneless chicken breasts, skin on, split
Salt and freshly ground black pepper
1 small onion, chopped fine
10 white mushrooms, trimmed and cut into 3/4-inch pieces
1 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon butter
4 handfuls fresh baby or flat-leaf spinach, (8 to 10 ounces), stems cut

Steps:

  • Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
  • Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
  • Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
  • Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

WARM CHICKEN SPINACH SALAD



Warm Chicken Spinach Salad image

"Since my husband, Bob, and I are empty nesters, I'm always looking for quick, healthy and eye-appealing dishes for the two of us," writes field editor Shirley Glaab of Hattiesburg, Mississippi. "This pretty main-dish salad has a hint of ginger and a nice crunch from the walnuts."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

3 cups torn fresh spinach
1 can (11 ounces) mandarin oranges, drained
1/2 cup sliced fresh mushrooms
3 thin slices red onion, halved
1/2 pound boneless skinless chicken breasts, cut into strips
1/4 cup chopped walnuts
2 tablespoons olive oil
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/4 cup orange juice
1/4 cup red wine or cider vinegar

Steps:

  • On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. , In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serve immediately.

Nutrition Facts : Calories 484 calories, Fat 25g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 101mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 4g fiber), Protein 29g protein.

SPAGHETTI ALLA CECI (SPAGHETTI WITH CHICKPEAS) - RACHAEL RAY



Spaghetti Alla Ceci (Spaghetti With Chickpeas) - Rachael Ray image

On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.

Provided by Julesong

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb spaghetti
salt
3 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes, to taste
3 -4 garlic cloves, minced
1 (14 ounce) can garbanzo beans or 1 (14 ounce) can chickpeas, drained
1/2 teaspoon dried thyme
salt & freshly ground black pepper, to taste
1/4 cup hot water, starchy water from the cooking pasta
1/2 cup unsalted chicken stock or 1/2 cup dry white wine
1 (14 ounce) can crushed tomatoes
flat leaf parsley, chopped
freshly grated parmigiano-reggiano cheese, as garnish and to pass at table

Steps:

  • In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente.
  • While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil (3 Tbsp, which she describes as "3 turns of the pan") crushed red pepper flakes, and garlic.
  • Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop.
  • Add chopped garbanzos to the pan and season with thyme, salt, and pepper then sauté for 4 to 5 minutes.
  • Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste.
  • Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs. (Or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.) Top with parsley and some of the grated Parmiginao Reggiano cheese.
  • Serve with remaining grated Parmiginao Reggiano and enjoy!
  • Note: using about 1/4 cup minced shallots in this, and 1 to 2 cloves garlic (to taste), would be nice, too.
  • Note #2: oh my, well! To the reviewer who said the following, please remember that this is someone else's recipe and not mine and that regardless of your objections it is still delicious. At no point does it claim to be authentic. " -- pasta e ceci does not use spaghetti! you use mixed broken pasta. It doesn't ever have tomatoes in it or wine, stock or thyme! This is a traditional southern Italian dish & for us this is quite offensive! You need to use a bunch of parsley you make the sauce using tap water making it very soupy then you add the raw pasta & cook it in the sauce adding more water if needed. This will give you the starch you need to thicken the sauce & make the pasta taste of the sauce. to make it in the manner described in the recipe is like putting jam on a hotdog!" In any case, I hope folks will try the recipe and decide for themselves whether or not they like it. :).

Nutrition Facts : Calories 671.2, Fat 13.5, SaturatedFat 1.9, Sodium 444.7, Carbohydrate 116.1, Fiber 10, Sugar 3.1, Protein 22.2

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 lb. baby spinach, pre-washed
1/4-lb. pancetta (Italian bacon) or regular bacon
1/4-lb. blue cheese (consult cheese monger)
small jar of capers
3 lemons, zested and juiced
2 shallots, minced
1-oz. extra-virgin olive oil (bright California oil works well)
1 tsp. white balsamic vinegar
1 tsp. sugar
salt and pepper to taste
1 cup toasted almonds

Steps:

  • Wash and dry spinach (or buy bagged, pre-washed spinach). Small dice (1/4" x 1/4") the pancetta, crisp iton low heat and drain off the fat, reserving 2 tablespoons. Set aside. Crumble the blue cheese and set aside Zest the lemons then cut in half and juice. In a saucepan boil 2 cups salt water. Blanch the lemon zest by dropping it into boiling water for 10-20 seconds. Remove zest and immediately run under cold water. Set aside.
  • Saute the minced shallots in reserved fat until translucent. Add half of the capers, half of the blanched zest and 3 tablespoons of lemon juice, balsamic vinegar, sugar, salt and pepper. Warm over heat. In a bowl toss the spinach, remaining capers, pancetta and crumbled cheese. Toss the salad with warm dressing Garnish with remaining zest and toasted almonds and serve immediately.

WARM CHOPPED CHICKEN PICATTA SPINACH SALAD



Warm Chopped Chicken Picatta Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound chicken breast cutlets, 6 pieces
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 tablespoon butter
2 shallots, chopped
3 cloves garlic, chopped
3 tablespoons capers, chopped
1/2 cup dry white wine
1 lemon, juiced
2 pounds triple washed spinach, stems discarded, leaves coarsely chopped

Steps:

  • Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
  • To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

WARM CHOPPED CHICKEN PICCATA SPINACH SALAD



Warm Chopped Chicken Piccata Spinach Salad image

Categories     Salad     Chicken     Side     Spinach

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 250°F.
  • Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.
  • Wrap the rolls in foil and place in the oven to warm.
  • To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Sauté for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. 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. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.

CHICKEN PICCATA SERVED OVER FRESH BABY SPINACH



Chicken Piccata served over Fresh Baby Spinach image

Piccata is usually made with thinly sliced, sautéed veal scaloppini. This recipe, made with flattened scaloppini of chicken, is just as good and is simple to make. The zesty combination of lemon, white wine and capers compliment the earthy spinach and fresh parmesan flavours.Serve with a salad and a side of pasta and you have a delicious light meal.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 4

Number Of Ingredients 18

1 ½ lb boneless, skinless chicken breast(s)
⅓ cup whole wheat flour
3 tbsp Parmesan cheese, finely grated
¼ tsp white pepper, ground
1 tbsp olive oil
+
1 tsp olive oil
1 tbsp unsalted butter
+
1 tsp unsalted butter
⅓ cup dry white wine
6 tbsp lemon juice, fresh
1 tbsp lemon peel, fresh
¼ cup low-sodium chicken broth
2 tbsp capers, drained
8 cups baby spinach, fresh
4 sprigs parsley, fresh, chopped, for garnish
3 tbsp Parmesan cheese, fresh, shaved, for garnish

Steps:

  • Place chicken breasts between plastic wrap or in a plastic bag and flatten each breast, one at a time, to ½ inch (1.25 cm) thickness. Use a meat mallet or rolling pin to pound thin. Set aside.
  • Sprinkle flour, parmesan cheese and white pepper over a plate. Use a fork to mix well.
  • Dredge breasts in flour, one a time, and shake off any excess.
  • Heat 1 tablespoon (15 mL) olive oil and 1 tablespoon (15 mL) butter in a large non-stick skillet over medium-high heat swirling to coat the bottom of the pan. When butter just begins to brown, add chicken breast scaloppini. Depending on the size of your pan you may have to cook in two batches.
  • Cook on one side until lightly brown - approximately 3 minutes. Turn breasts over and cook another 3 minutes or until browned and cooked through and chicken reaches internal temperature of 165°F (74°C). Place breasts on a plate. Cover and keep warm.
  • Add white wine and fresh lemon juice to skillet. Reduce, scraping up browned bits, until you have reduced by half. Stir in fresh lemon peel (zest), chicken broth and drained capers. Add chicken back to the pan for a minute or two to warm and soak up the flavours.
  • To serve, spread dinner plate with a bed of fresh spinach. Top with sautéed chicken and drizzle sauce over. Garnish each plate with chopped fresh parsley and shaved parmesan cheese

Nutrition Facts :

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