Warm chicken & spinach salad *jb
Yield: 4 Servings
Ingredients:
- 3 Strips bacon
- 1 pt Cherry tomatoes
- 1/2 c Thinly sliced onion
- 10 oz Fresh spinach rinsed and --tough stems removed
- 3 Boneless/skinless chicken --breast halves (15 oz)
- 1/4 c Bottled red-wine vinegar and --oil dressing
- 1/4 c Water Cook bacon in a large nonstick skillet over medium heat until crisp
- 5 to 6 mintues. Drain on paper towels
Instructions:
then crumble bacon. Pour off all but 2 teaspoons drippings. Add tomatoes and onions to skillet and stir-fry 2 to 3 minutes until tomato skins just start to split and onions are crisp-tender. Transfer to a large serving bowl and add the spinach. Add chicken to skillet and cook 7 to 8 minutes turning once until golden brown and opaque at center. Remove to a cutting board. Add dressing and water to skillet bring to a simmer and remove from heat. Cut chicken crosswise in 3/4" wide slices; add to bowl. Add hot dressing and bacon. Toss to mix and coat. Per serving: 239 cal 10g fat 28 g pro 411 mg sod 67 mg chol. Reprinted from Woman's Day Magazine Sept. 1 1996.
