Recipe of Delicious Hot Chicken And Spinach Salad

Hot Chicken And Spinach Salad Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Hot and Cold Chicken and Spinach Salad. Notes: Have all the ingredients prepped before cooking.

Here is the best “Hot Chicken And Spinach Salad” recipe we have found until now. This will be really delicious.

Ingredients of Hot Chicken And Spinach Salad

1. It’s 250 grams of Chicken fillets.
2. Prepare 150 grams of Oyster mushrooms.
3. Take 4 each of Baby red peppers.
4. Take 2 of Beef tomatoes.
5. It’s 50 grams of Baby spinach.
6. Take 1 tbsp of Fish Sauce.
7. Take 1 tbsp of Extra virgin olive oil.

This creamy spinach salad is a meal in itself.It's very hearty and filling,… oh and it's quite tasty too.We posted this recipe about We're hoping to bring this spinach chicken salad back to life through this video.So try it and then report back to review it.

Hot Chicken And Spinach Salad instructions

1. Add olive oil to shallow pan and place on moderate heat..
2. Place whole mushrooms into hot pan and cook until softened.
3. Add chicken fillets. Cook for 5 minutes or until fillets to seal the meat..
4. Add baby peppers and continue to cook for a further 5 minutes.
5. Slice the tomatoes and save 8 slices for serving. Chop the remainder and add to the chicken, along with the fish sauce..
6. Place the spinach on top of the pan and allow to wilt - 2-3 minutes..
7. Place 4 slices of tomato on each plate.
8. Gently stir in the spinach and pour the salad onto the plates, over the tomatoes..

This spinach salad is one to memorize.What really makes this salad great, though, is how interchangeable the ingredients are.Swap arugula or baby kale for the spinach and slip in whatever seasonal fruit you have on hand in place of the apple, like berries or stone fruit.

I adore salads with a balance of savoury and sweet, crunchy and creamy.Transfer to a large serving bowl and add the spinach.This salad holds up surprisingly well in the refrigerator, about four days, give or take some depending on the freshness of your ingredients and conditions inside Finally, add the warm quinoa.Make sure it's not still steaming hot, but you do want it to be slightly warm so that it will just barely wilt the spinach.Put all but a large handful of the spinach in a large bowl.