Hot and Cold Chicken and Spinach Salad

Name: Hot and Cold Chicken and Spinach Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams quarts baby spinach leaves , rinsed and crisped; 1 Tbsp drained canned capers; 237 milliliters cherry tomatoes, rinsed, stemmed, and cut in half; 1 Tbsp Dijon mustard; 2 cloves garlic, peeled and minced; 59 milliliters olive oil; 170 grams red onion (about , peeled and thinly sliced; 4 servings Salt and pepper; 59 milliliters white wine vinegar; 454 grams boned, skinned chicken breast halves

Hot and Cold Chicken and Spinach Salad might be just the side dish you are searching for. This recipe makes 4 servings with 171 calories, 4g of protein, and 14g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of baby spinach leaves, wine vinegar, capers, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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

Ingredients you will need

Whole Chicken

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

Ingredients you will need

Olive Oil

Mustard

Spinach

Vinegar

Capers

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan