Easiest Way to Make Appetizing Hot Chicken And Spinach Salad

Hot Chicken And Spinach Salad. In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Toss chicken with rosemary and lemon-pepper seasoning. When pan is hot, add remaining tablespoon olive oil and the chicken.

In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve. You can cook Hot Chicken And Spinach Salad using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hot Chicken And Spinach Salad

1. Prepare of Chicken fillets.
2. Prepare of Oyster mushrooms.
3. Prepare of Baby red peppers.
4. You need of Beef tomatoes.
5. It's of Baby spinach.
6. You need of Fish Sauce.
7. You need of Extra virgin olive oil.

Sprinkle the spinach with Red Seedless Grapes that have been cut in half, Feta Cheese, Toasted Pine nuts, and Roma tomato wedges. Grill the chicken breast and, while it is still hot, slice it in thin strips and place it on the salad. Heat a small skillet over medium-high heat. When the grill is hot, lay the chicken on the grill.

Hot Chicken And Spinach Salad instructions

1. Add olive oil to shallow pan and place on moderate heat..
2. Place whole mushrooms into hot pan and cook until softened.
3. Add chicken fillets. Cook for 5 minutes or until fillets to seal the meat..
4. Add baby peppers and continue to cook for a further 5 minutes.
5. Slice the tomatoes and save 8 slices for serving. Chop the remainder and add to the chicken, along with the fish sauce..
6. Place the spinach on top of the pan and allow to wilt - 2-3 minutes..
7. Place 4 slices of tomato on each plate.
8. Gently stir in the spinach and pour the salad onto the plates, over the tomatoes..

Cook the chicken until well browned on both sides and firm, but not hard to the touch. Transfer to a plate when done. Set aside on a cutting board and slice on an angle. In a large bowl toss the spinach with the dressing. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard.