Time 20m Yield 4 Number Of Ingredients 7 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.

Time 10m Yield 4 servings. Number Of Ingredients 7 Steps:

Divide spinach among four serving plates. Top with chicken, oranges, strawberries and onion. Drizzle with vinaigrette and sprinkle with almonds.

Time 25m Yield 8 Servings Number Of Ingredients 9 Steps:

1.Prepare Crispy Chicken Strips according to package directions. 2.While chicken is cooking combine spinach, bacon, onion, apple, cranberries, cashews and blue cheese in a serving bowl. 3.Slice prepared chicken and gently toss with greens and poppy seed dressing.

Yield Makes 2 servings Number Of Ingredients 9 Steps:

Preheat oven to 450°F. Place chicken on baking sheet and cook until crisp and heated through, about 10 minutes. Meanwhile, combine spinach, cabbage and green onion in large bowl. Add enough dressing to season to taste; toss well. Divide salad between plates. Slice chicken fillets on diagonal. Divide chicken between plates, placing chicken atop salad. Drizzle chicken lightly with vinaigrette and serve. Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Can be prepared 1 week ahead; refrigerate.) Makes about 1/2 cup.

Time 1h5m Yield 8 Number Of Ingredients 14 Steps:

Preheat the oven to 350 degrees F (175 degrees C). Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated. Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl. Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture. Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:

In a small heavy saucepan or skillet, melt butter. Add pecans; saute 2 minutes, stirring constantly to prevent burning. Sprinkle with cinnamon; mix well. Continue cooking 2 minutes more. Cool on a foil-lined baking sheet. In a large bowl, combine spinach, fruit and chicken. Place on four salad plates. Top with pecans. Serve with poppy seed dressing.

Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.

Time 10m Yield 2 servings. Number Of Ingredients 7 Steps:

In a salad bowl, combine the spinach, oranges, grapes, cheese, walnuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

Time 15m Yield 4 serving(s) Number Of Ingredients 9 Steps:

Arrange spinach on 4 chilled plates. Place chicken onto spinach and top with strawberries. In a small bowl, combine salad dressing, orange juice and mustard and mix well. Drizzle over salads and top with almonds.

Time 15m Yield 6 Number Of Ingredients 11 Steps:

Toss spinach, strawberries, bananas, mandarin oranges, cranberries, and walnuts together in a large bowl. Combine vinegar, oil, honey, and garlic powder in a jar with a tight-fitting lid. Seal jar and shake vigorously until the ingredients emulsify into a dressing; pour over the spinach mixture. Sprinkle sesame seeds over salad to serve.

More about “chicken fruit spinach salads recipes”

Time 20m Yield 4 Number Of Ingredients 8 Steps:

Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag. Stir in the lime juice. Allow to sit for a few minutes to marinate. Spray a non-stick frying pan with olive oil cooking spray and place over medium heat. Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown). Add additional lime juice to taste. Serve over spinach.