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-> [Chicken, Poultry, Salads, Spinach, Vegetables] -> [Layered chicken and spinach salad2 Recipe] |
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Layered chicken and spinach salad2
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| Artist: |
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| Categories: |
Chicken, Poultry, Salads, Spinach, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive or vegetable oil | | 1
| small | Onion -- chopped | | 6
| | Chicken breast halves -- | | | - | | 1/2
| cup | Dry white wine or chicken | | | - | | 1/3
| cup | Olive or vegetable oil | | 2
| tbsp | Lemon juice | | 2
| tbsp | Fresh rosemary leaves -- | | | Chop | | 2
| tbsp | Fresh basil leaves -- | | | Chopped | | 2
| tbsp | Fresh mint leaves -- | | | Chopped | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| lbs | Spinach leaves | | 6
| med | Tomatoes -- sliced | | 1/4
| cup | Freshly grated parmesan | | | Chee | | | Fresh rosemary, basil or | | | Min | | | - | | | Boneless, skinless | | | Broth | | | Leaves -- if desired |
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Procedures:
| 1 | Heat 2 tablespoon oil in 12" skillet over medium-high heat. | | 2 | Cook onion in oil, stirring occasionally, until tender. | | 3 | Reduce heat to med. add chicken. | | 4 | Cook uncovered about 5 minutes, turning frequently, until chicken is brown. | | 5 | Add wine; reduce heat. | | 6 | Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. | | 7 | Cover and refrigerate 2 hours or until cold. | | 8 | Cut chicken into strips. | | 9 | Mix 1/3 cup oil, the lemon juice, 2 tablespoon rosemary, the basil, mint, salt and pepper. | | 10 | Arrange 1/3 of the spinach in large bowl. | | 11 | Top with 1/3 of the tomatoes and chicken. | | 12 | Repeat twice with remaining spinach, tomatoes and chicken. | | 13 | Drizzle with oil mixture. | | 14 | Sprinkle with cheese. | | 15 | Garnish with rosemary leaves. |
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