Chicken-spinach salad with bacon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Piquant Dressing * | ||
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Instant minced onion |
| ¼ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper SALAD * |
| 2 | cups | Cut-up cooked chicken |
| 5 | ounces | Spinach, torn into bites-size pieces (about 2 |
| ½ | Cups) | |
| 2 | cups | Broccoli flowerets, cut into 1/4 inch pieces |
| 1 | can | (8 ounces) sliced water chestnuts, drained |
| 4 | slices | Bacon, crisply cooked and crumbled Crated Parmesan cheese, if desired |
Directions
Prepare Piquant Dressing; pour over chicken. Cover and refrigerate at least 15 minutes. Toss chicken, spinach, broccoli and water chestnuts. Sprinkle with bacon. Serve with cheese.
6 servings.
* Piquant Dressing Shake all ingredients in tightly covered container.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 175 Protein 24% Protein 9 17 Vitamin A 46% Carbohydrate, 9 11 Vitamin C 66% Fat, 9 7 Thiamin 8% Cholesterol, mg 40 Riboflavin 16% Sodium, mg 440 Niacin 20% Potassium, mg 480 Calcium 8% Iron 12% From the files of Al Rice, North Pole Alaska. Feb 1994