Hot and Cold Chicken and Spinach Salad Recipe

1 pound boned, skinned chicken breast halves

3 quarts baby spinach leaves (12 oz.), rinsed and crisped

1/4 cup white wine vinegar

1/4 cup olive oil

1 tablespoon drained canned capers

1 tablespoon Dijon mustard

1 red onion (about 6 oz.), peeled and thinly sliced

2 cloves garlic, peeled and minced

1 cup cherry tomatoes, rinsed, stemmed, and cut in half

Salt and pepper

Step 1

Rinse chicken and pat dry. Slice crosswise into 1/4-inch-thick strips.

Step 2

Put spinach in a large, shallow serving or mixing bowl. In a small bowl, mix vinegar, 3 tablespoons olive oil, capers, and mustard.

Step 3

Set a 10- to 12-inch frying pan over high heat. When pan is hot, add remaining tablespoon olive oil and the chicken. Stir often until chicken is no longer pink in center of thickest part (cut to test), about 4 minutes. Add onion and garlic and stir until onion begins to soften slightly, about 1 minute. Add vinaigrette and stir until hot, about 30 seconds. Pour over spinach.

Step 4

Sprinkle tomatoes on top and mix; add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories315

% Daily Value *
Total Fat 15g20%

Saturated Fat 2.2g12%
Cholesterol 66mg22%
Sodium 426mg19%
Total Carbohydrate 16g6%

Dietary Fiber 6g22%
Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Hot and Cold Chicken and Spinach Salad