Title: Warm Chicken and Spinach Salad
Categories: Salads, Poultry
Yield: 4 Servings

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

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 Woman's Day Magazine, Sept. 1, 1996.
Posted to MM-Recipes Digest V3 #246

Date: Sun, 8 Sep 1996 17:47:20 -0700

From: Julie Bertholf