1. In a medium skillet, cook chicken in olive oil until brown. Remove from skillet an dcu tinto 1/2-inch strips.

2. Add bacon cubes to skillet and cook over medium heat for two minutes or until crisp.

3. Reduce heat to low and add vinaigrette dressing to bacon; cook stirring for 30 seconds.

4. Place baby spinach in a large bowl. Pour the dressing over the baby spinach and toss well. Add the shicken strips and chopped egg. Serve immediately.