Spinach Salad Chicken Bake Recipes

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
• Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
• Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
• Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.

Steps:

• Combine chicken, honey mustard dressing, white wine, and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels.
• Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft, about 5 minutes. Stir in spinach. Cook, stirring often, until wilted, about 3 minutes. Season with salt and pepper.
• Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture, 1 slice of bacon, and 1/4 cup shredded provolone cheese.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.

Steps:

• Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
• Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
• Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
• Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
• Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

Steps:

• In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate. , Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaves and garnish with oranges.

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

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.