Grilled Chicken Spinach Salad with Frico

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
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
  • 2 tablespoons extra-virgin olive oil
  • 8 cups baby spinach, washed and dried
Directions
  • 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 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.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.


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