Title: Chicken-Spinach Salad with Bacon
Categories: Salads, Poultry
Yield: 1 Servings

-Piquant Dressing *
2 tb Soy sauce
1 tb Vinegar
1 tb Vegetable oil
1/2 ts Instant minced onion
1/4 ts Sugar
1/8 ts Pepper
-SALAD *
2 c Cut-up cooked chicken
5 oz Spinach, torn into
-bites-size pieces (about 2
1/2 Cups)
2 c Broccoli flowerets, cut
-into 1/4 inch pieces
1 cn (8 ounces) sliced water
-chestnuts, drained
4 sl Bacon, crisply cooked and
-crumbled
-Crated Parmesan cheese, if
-desired

Prepare Piquant Dressing; pour over chicken. Cover and refrigerate at least
15 minutes. Toss chicken, spinach, broccoli and water chestnuts. Sprinkle
with bacon. Serve with cheese.

6 servings.

* Piquant Dressing Shake all ingredients in tightly covered container.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 175 Protein 24% Protein 9 17 Vitamin A 46%
Carbohydrate, 9 11 Vitamin C
66% Fat, 9 7 Thiamin 8% Cholesterol, mg 40
Riboflavin 16% Sodium, mg 440 Niacin 20% Potassium, mg 480 Calcium
8% Iron 12%

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini