Warm Chicken & Spinach Salad *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 Strips: bacon,
1 pint: Cherry tomatoes,
1/2 cup: Thinly sliced onion,
10 ounce: Fresh spinach, rinsed and -tough stems removed
3: Boneless/skinless chicken -breast halves, 15 oz
1/4 cup: Bottled red-wine vinegar and -oil dressing,
1/4 cup: Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp