ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hot and Cold Chicken and Spinach Salad

Greg DuPree

Yield Makes 4 main-dish servings
Notes: Have all the ingredients prepped before cooking. Serve salad with baguettes. Prep and cook time: about 25 minutes.


  • 1 pound boned, skinned chicken breast halves
  • 3 quarts baby spinach leaves (12 oz.), rinsed and crisped
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon drained canned capers
  • 1 tablespoon Dijon mustard
  • 1 red onion (about 6 oz.), peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 cup cherry tomatoes, rinsed, stemmed, and cut in half
  • Salt and pepper

Nutrition Information

  • calories 315
  • caloriesfromfat 43 %
  • protein 29 g
  • fat 15 g
  • satfat 2.2 g
  • carbohydrate 16 g
  • fiber 6 g
  • sodium 426 mg
  • cholesterol 66 mg

How to Make It

  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 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. Add onion and garlic and stir until onion begins to soften slightly, about 1 minute. Add vinaigrette and stir until hot, about 30 seconds. Pour over spinach.

  4. Sprinkle tomatoes on top and mix; add salt and pepper to taste.