Cooking web notes

Spinach Salad with Mushrooms, Mozzarella and Sautéed Chicken

I love this time of year not only for the warm weather but for the variety of salads we enjoy, with this being one of our favorites.  It is perfect for a summertime supper!

What sets this spinach salad apart from the others is that the chicken and mushrooms are placed in separate plastic bags to marinate with the salad dressing before sautéing.  Added to the salad’s flavors is mozzarella cheese, a chopped apple, dried cherries and pine nuts.  Dried cranberries or golden raisins could replace the dried cherries, if you prefer.

Then I topped it with the delicious Italian dressing.  The dressing is robust and complements the salad ingredients perfectly.  This is one of the best salads you can imagine and you will be making it many times once you try it!  You will see how very delicious it is and all that spinach has to make it healthy also!

Here’s the recipe:

Italian salad dressing:

Ingredients:

¾ cup salad oil

¼ cup wine vinegar

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon sugar

¼ teaspoon onion powder

¼ teaspoon dried oregano leaves

¼ teaspoon dry mustard

¼ teaspoon paprika

3 garlic cloves, minced

¼ cup Parmesan cheese, optional

Method:

In a blender or food processor, blend all ingredients, except cheese.

Process until well blended.

Add Parmesan cheese, stir in.

Cover and refrigerate for 3 or more hours before using.

Spinach Salad with Mushrooms, Mozzarella and Sautéed Chicken

Ingredients:

1 pound boneless, skinless chicken breast halves

Italian salad dressing

2 packages (10 oz. each) white mushrooms, sliced

8 cups baby spinach leaves

1 medium apple, chopped

½ cup dried cherries

2 tablespoons pine nuts

5 ounces mozzarella cheese, cubed

Method:

Pour ¼ cup Italian dressing over chicken in large re-sealable plastic bag, turn to coat. 

Close bag and marinate in refrigerator up to 2 hours.

Repeat with mushrooms in additional ¼ cup dressing in separate re-sealable bag and refrigerate for up to 2 hours.

Remove chicken from plastic bag and sauté in a skillet until it is cooked thoroughly.  Set aside.

Remove mushrooms from plastic bag and sauté in skillet until tender and golden.

Thinly slice chicken into strips.

Arrange spinach on serving platter.

Top with apple, cherries and cheese, then mushrooms and chicken.

Just before serving, drizzle with remaining dressing or however much you desire.

4 servings

This is one tasty summertime salad that’s great for lunch or supper!

Give it a try!

This entry was posted on Thursday, February 9, 2012 at 5:05 AM and is filed under Apples, Cheese, Cherries, Chicken, Fruit, Mozzarella, Mushrooms, Parmesan, Pine nuts, Salad dressings/Vinaigrettes, Salads, Spinach. You can follow any responses to this entry through the RSS 2.0. You can leave a response.