Hot and Cold Chicken and Spinach Salad

Hot and Cold Chicken and Spinach Salad
Photo by Scott Peterson


  • ¼ cup olive oil
  • Salt and pepper
  • 1 cup cherry tomatoes, rinsed, stemmed, and cut in half
  • 1 pound boned, skinned chicken breast halves
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, peeled and minced
  • ¼ cup white wine vinegar
  • + 3 more ingredients
    • 3 quarts baby spinach leaves (12 oz.), rinsed and crisped
    • 1 tablespoon drained canned capers
    • 1 red onion (about 6 oz.), peeled and thinly sliced

1. Rinse chicken and pat dry. Slice crosswise into 1/4-inch-thick strips. 2. Put spinach in a large, shallow serving or mixing bowl. In a small bowl, mix vinegar, 3 tablespoons olive oil, capers, and mustard. 3. Set a 10- to 12-inch frying pan over high heat. When pan is hot, add remaining tables...

View full recipe at My Recipes


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