Skip to main content

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:


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


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


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


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!


  1. What a beautiful spin on a spinach salad. Love the addition of the cherries. I will have to try this one, as I prefer a good spinach salad ove all other types.

  2. The ingredients are delicious so, the salad must be outstanding!

  3. This is a really yummy salad. The additions of fruit, nuts and cheese sound heavenly.

  4. Wonderfull you salad Pam!
    I love too this period of the year, less bake more salads!!

  5. Carla and Michael, thanks! I use dried cherries every chance I get. Spinach salads are the best!

    Lia, thank you! It's a great thing when it's a warm day!

    Angie's Recipes, thanks! The mozzarella is so good in this. Thanks for the visit!

    Zia Elle, you said it all! Less baking in the summertime. Have a good day!

  6. I love this salad, sounds so healthy and delicious!

  7. The very best of both worlds - healthy and tasty!!

    I love spinich in salads - so much nicer raw than cooked.

  8. This recipe looks so good. I love fruit in my salads!

  9. Hi Pam,
    I just had to print out his recipe! Spinach salad is my all time favourite and this one is a wonderful summer meal that I will made often. Thank you.

  10. This salad looks lovely. So colorful.

  11. All my favourites, spinach, mushrooms and mozzarella....... Have a good day. Diane

  12. I've been loving some tasty salads as well! This one looks like it's chock full of good ingredients!

  13. This is a gorgeous salad! I love salads like this that are full of different textures and flavors!

  14. I love salads like this! It has so many great flavors and textures. Totally delicious!

  15. I like the combination of chicken, dried fruit and nuts in this salad.

  16. Anncoo, thanks! It's really good!

    Brownieville Girl, you're right! Raw spinach is great in a salad.

    Linda, thank you! The cherries definitely work in this one!

    Sage, that's wonderful! Hope you like it!

    Bonnie, thanks and have a good day!

    Food, Fun and Life in the Charente, thanks! The mozzarella is so delicious in the salad and really adds to it.

    Joanne, salads are so good and I especially like them this time of year.

    Faith, me too! There's nothing boring about this one.

    Cinnamon-Girl, yes! I agree all the way. Thanks for the visit!

    Fresh Local and Best, thanks! It's a combo that works well and tastes delicious.

  17. Love fruit and nuts in salad! Full of flavor and it looks so good!

  18. Dishesdone, so do I! Have a great day!

  19. Great salad..... I love the dressing. Unfortunately, my spinach bolted (seems like overnight) and I pulled it all today.... So sad....
    But I have lots of romaine!

  20. katiez, thanks! Sorry to hear about spinach. Good that you have the romaine though!

  21. Your salad looks absolutely delightful. I love this! Did you use the red wine vinegar or white wine vinegar, or either one will do? I only have the red one and would love to try this. Thanks for dropping by my blog. And thank you for being a follower! You have a wonderful blog too. I like your apple tart! Have a nice day.


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews