Chicken Piccata Spinach Salad
Transform your weeknight dinner routine with this vibrant and zesty Chicken Piccata Spinach Salad! This recipe effortlessly combines tender, golden-brown chicken breasts smothered in a tangy lemon-caper sauce with a fresh and colorful spinach salad topped with cherry tomatoes, red onion, and shaved Parmesan. The homemade honey-lemon dressing perfectly ties together the bold flavors, creating a balanced and refreshing meal. With just 35 minutes from start to finish, this easy-to-make dish is as nutritious as it is delicious, offering a satisfying blend of protein, greens, and a citrusy kick. Perfect for a light dinner or an elevated lunch, this Chicken Piccata Spinach Salad is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 0.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 cups Chicken broth
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Capers (drained)
- 6 cups Baby spinach leaves (washed and dried)
- 1 cup Cherry tomatoes (halved)
- 0.25 cups Red onion (thinly sliced)
- 0.25 cups Parmesan cheese (shaved)
- 2 tablespoons Extra-virgin olive oil (for salad dressing)
- 1 tablespoon Lemon juice (for salad dressing)
- 1 teaspoon Honey
- 0.25 teaspoons Salt (for salad dressing)
- 0.25 teaspoons Black pepper (for salad dressing)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet. This ensures they cook evenly.
Season both sides of the chicken with salt and pepper.
Dredge the chicken in flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the butter and garlic. Cook for about 1 minute until fragrant.
Stir in the chicken broth, lemon juice, and capers. Let the sauce simmer for 3-4 minutes until slightly thickened.
Return the chicken to the skillet and spoon the sauce over the top. Let it warm through for an additional 2 minutes. Remove from heat and let the chicken rest.
To assemble the salad, in a large salad bowl, combine the baby spinach, cherry tomatoes, and red onion.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat.
Slice the rested chicken and arrange it on top of the salad. Spoon any remaining piccata sauce over the chicken slices.
Sprinkle with shaved Parmesan cheese for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.5 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 810 mg | 62% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3611 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
