Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tea Rubbed Chicken With Apple Spinach Salad & Spicy Nuts Recipe
    Lost? Site Map

    Tea Rubbed Chicken With Apple Spinach Salad & Spicy Nuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    gailanng's Note:

    One of the top five chosen recipes from Third Annual Foster Farms Fresh Chicken Cooking Contest.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In small bowl, combine tea, ginger, cinnamon and brown sugar. Coat chicken lightly with olive oil; rub spice seasoning into chicken pieces and sprinkle with one teaspoon salt and pepper to taste. Place chicken in hot oven and bake 40 minutes or until cooked through and through. Remove from oven, cool slightly and slice into strips.
    3. 3
      In the meantime chicken is baking, make pickled onions by combining onion slices, one teaspoon salt, sugar, water and vinegar in medium saucepan. Bring to a boil over medium high heat. Reduce heat to medium and cook until onions are translucent, about 15 minutes. Remove from heat, drain and cool. In separate sauce pan, place cider. Bring to a boil over medium high heat and cook until reduced to one cup, about 10 minutes. Remove from heat and stir in shallot, mustard and remaining salt. Slowly whisk in salad oil. Cool.
    4. 4
      In large serving bowl, combine spinach, bacon, pickled onions, diced apple and about one-fourth cup cider vinaigrette dressing. Toss well to coat. Place chicken strips on top of spinach and sprinkle with nuts.

    Ratings & Reviews:


    Nutritional Facts for Tea Rubbed Chicken With Apple Spinach Salad & Spicy Nuts

    Serving Size: 1 (557 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 752.4
    Calories from Fat 447
    Total Fat 49.6 g
    Saturated Fat 6.0 g
    Cholesterol 80.9 mg
    Sodium 2149.2 mg
    Total Carbohydrate 45.7 g
    Dietary Fiber 7.0 g
    Sugars 29.8 g
    Protein 33.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites