Warm Chicken and Spinach Salad

4 Servings

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Warm Chicken and Spinach Salad Ingredients

3 Strips bacon	3 Boneless/skinless chicken
1 pt Cherry tomatoes	breast halves (15 oz)
1/2 c Thinly sliced onion	1/4 c Bottled red-wine vinegar and
10 oz Fresh spinach, rinsed and	oil dressing
tough stems removed	1/4 c Water

Instructions for Warm Chicken and Spinach Salad

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 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 Womans Day Magazine, Sept. 1, 1996. Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 17:47:20 -0700 From: Julie Bertholf

Main Ingredient: ChickenCuisine: Uncategorized