Chicken-spinach salad with bacon

Yield: 1 servings

Measure 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

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

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