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.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4|
|Calories from Fat: 79 (69%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 70.5mg||22 %|
|Sodium 176.4mg||6 %|
|Potassium 315.9mg||8 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 0.8g|
|Protein 7.6g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
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