Spinach and Grilled Chicken Salad

Spinach and Grilled Chicken Salad

I’ve been into spinach leaf salads lately.  Mostly because of a major recall of contaminated lettuces.  So, a couple of days ago I made my version of a “Spinach and Grilled Chicken Salad”.

Ingredients

• Baby Spinach Leaves, 1/2 of bag
• Carrots, slivered, 1 cup (I buy the already slivered bags)
• Onion, white, chopped – 1/4 cup
• Cherry tomatoes, sliced in half – 1 cup
• Chicken strips, frozen (1 20 oz bag, plain or seasoned – used plain for this salad)
• Slivered almonds – 1/4 cup
• Sliced mushrooms – 1/4 cup
• Shredded cheddar cheese – 1 cup or large handful
• Virgin Olive Oil – 2-4 tablespoons
• Pepper – to taste
• Garlic powder, 1-2 teaspoon

Tools

• Cutting board
• Cutting knife – (I use my Cutco 6-3/4″ Petite Carver)
• Skillet for sauteing – (I use my 12 inch covered non-stick Pampered Chef Skillet)
• Cooking Ladle with drain holes – (I use a silicon, heat-resistant, non-stick set)
• Mixing bowl – 1 large Tupperware one with lid (so you can shake the items)
• Regular dinner plates- up to 4

Directions

1. Pour 2 tablespoons of olive oil into a heated skillet.
2. Add onion, saute until onion is translucent.
3. Add frozen grilled chicken strips and saute at medium heat for several minutes.
4. Add mushroom slices and continue to saute.
5. Sprinkle with garlic and pepper and drizzle a little more olive oil in.
6. Saute until chicken is hot and lightly grilled.
7. Turn off heat and save grilled mixture.
8. Add all the baby spinach leaves, carrots, tomatoes, cheese and almonds to a large mixing bowl with a lid to seal.
9. Sprinkle with olive oil – about 2-3 tablespoons
10. Place lid on the bowl to seal and shake to mix ingredients and oil.
11. Fill salad serving plates with leave mixture and spoon heated chicken mixture on the top.
12. Serve as a plated salad meal.

Servings

Makes 4 plated salads

Use

I offer this salad recipe free to those in need. I served it as a salad meal with iced tea.

Comments

I enjoy getting comments and questions.  Please leave yours below. – Shirley

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