Warm chicken & spinach salad *jb

Yield: 4 Servings

Measure Ingredient
3 Strips bacon
1 pint Cherry tomatoes
½ cup Thinly sliced onion
10 ounces Fresh spinach, rinsed and tough stems removed
3 Boneless/skinless chicken breast halves (15 oz)
¼ cup Bottled red-wine vinegar and oil dressing
¼ cup Water

Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 6 mintues. Drain on paper towels, 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 ¾" 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.

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