Best 3 Grilled Chicken With Brie And Baby Spinach Salad Recipes

Indulge in a culinary delight with our Grilled Chicken with Brie and Baby Spinach Salad. This tantalizing dish combines the smoky flavor of grilled chicken, the creamy richness of melted brie cheese, and the refreshing crunch of baby spinach. Each bite is a harmonious blend of flavors and textures.

Get ready to embark on a culinary journey with our collection of recipes. Discover the secrets behind creating the perfect grilled chicken, master the art of melting brie cheese to gooey perfection, and learn how to assemble a visually stunning and irresistibly delicious salad. With step-by-step instructions and helpful tips, we'll guide you through the process of crafting this unforgettable dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN AND SPINACH SALAD WITH HONEY MUSTARD RECIPE

Grilled Chicken and Spinach Salad with Honey Mustard Recipe image

Juicy chunks of mango, tangy-sweet honey mustard dressing, and crunchy pepita seeds make this chicken and spinach salad pop. It's also an easy dinner to pull together in a flash.

Provided by Yvonne Ruperti

Categories Entree Dinner Lunch Mains Salads Salad

Time 20m

Yield 2

Number Of Ingredients 11

Ingredients

12 ounces boneless, skinless, chicken breast (about 2 breast halves)
2 tablespoons plus 2 teaspoons olive oil, divided
3 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 mango, peeled, pitted, cut into 1-inch cubes
6 ounces baby spincach
1 medium clove garlic, minced (about 1 teaspoon)
2 small red onions, halved and sliced thin (about 1 cup)
Kosher salt and freshly ground black pepper
2 tablespoons toasted pepitas (or sunflower seeds)

Steps:

Halve breasts horizontally so that pieces are of equal thickness. Brush with 2 teaspoons oil and season with salt and pepper. Cook on outside grill until cooked through (155°F), or cook on pre-heated grill pan over medium-high heat, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes. Slice into 1/2-inch strips.
Whisk honey, mustard, and vinegar in small bowl. Place spinach and mango in serving bowl.
Heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add onions and 1/4 teaspoon salt and cook very briefly, about 30 seconds more (do not overcook).
Immediately add to spinach and toss with honey mustard dressing, chicken, and pepita seeds. Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 748 kcal, Carbohydrate 81 g, Cholesterol 108 mg, Fiber 9 g, Protein 49 g, SaturatedFat 5 g, Sodium 1251 mg, Sugar 63 g, Fat 28 g, ServingSize serves 2 as main course, UnsaturatedFat 0 g

GRILLED CHICKEN SPINACH SALAD WITH FRICO

Grilled Chicken Spinach Salad with Frico image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2-ounce piece Parmesan
4 ounces button mushrooms
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts, (about 6 ounces each)
2 tablespoons extra-virgin olive oil
1/4 cup whole-grain mustard
3 tablespoons chicken broth, homemade or low-sodium canned
2 tablespoons balsamic vinegar
8 cups baby spinach, washed and dried

Steps:

Preheat the oven to 350 degrees F.
Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
Position a rack 6 inches from the broiler and preheat.
Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.

Nutrition Facts : Calories 416 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 7 grams, Fiber 2 grams, Protein 49 grams

GRILLED CHICKEN OVER SPINACH

Grilled Chicken Over Spinach image

Grilled Chicken Over Spinach is shared by Michelle Krzmarzick of Torrance, California. "With two young children to keep me busy, it's essential to have a few 'ready-in-minutes' she confides. "This is a recipe I've pieced together and added my own touches to. It really satisfies my family."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 to 2 tablespoons olive oil
1 tablespoon cider vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (1 pound)
SAUTEED SPINACH:
1 green onion, finely chopped
1 to 2 garlic cloves, minced
1 to 2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) fresh spinach, torn

Steps:

In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 268mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

To ensure the chicken breasts cook evenly, use a meat mallet to pound them to an even thickness.
For a more flavorful and juicy chicken, marinate it in the balsamic vinegar, olive oil, garlic, and herbs for at least 30 minutes before grilling.
If you don't have a grill, you can cook the chicken breasts in a grill pan over medium heat.
To make the brie cheese easier to melt, slice it thinly and place it on the chicken breasts just before removing them from the grill.
For a more substantial salad, add some grilled vegetables, such as zucchini, squash, or bell peppers.
To make the salad dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
To assemble the salad, place the baby spinach in a large bowl, top with the grilled chicken breasts, brie cheese, walnuts, and cranberries.
Drizzle the salad dressing over the salad and toss to coat. Serve immediately.

Conclusion:

This grilled chicken with brie and baby spinach salad is a delicious and healthy meal that is perfect for any occasion. The chicken is tender and juicy, the brie cheese is melted and gooey, and the baby spinach is fresh and crisp. The salad dressing is light and flavorful, and the walnuts and cranberries add a nice crunch and sweetness. This salad is sure to please everyone at your table.