Spring Spinach Salad with Chicken

Serves 4

Perfect served with crusty bread. For a change, try warming the dressing in the same skillet you used to fry the bacon, then toss with the salad to gently wilt the spinach. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

3/4 pound boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil*
1 teaspoon Mediterranean seafood seasoning*
4 slices cooked bacon, chopped*
2 cups sliced button mushrooms
4 cups baby spinach
1/2 cup blue cheese crumbles*
1 cup cherry tomatoes, halved
1 cup canned corn, drained*
1 small red onion, thinly sliced
Dressing of your choice

Method

Preheat broiler. Place oven rack about 7 inches from heat source. Brush chicken breasts with oil and sprinkle with seasoning. Broil on a baking sheet for about 15 minutes, turning once, until nicely browned and cooked through. Remove from oven and set aside. In a large salad bowl, toss together bacon, mushrooms, spinach, blue cheese, tomatoes, corn and onions. Arrange salad on plates, then cut warm chicken into bite-size strips and place on top. Serve with your favorite dressing.

Nutrition

Per serving: 480 calories (260 from fat), 29g total fat, 9g saturated fat, 85mg cholesterol, 1210mg sodium, 24g total carbohydrate (4g dietary fiber, 8g sugar), 31g protein

http://www.wholefoodmarket.com/recipes/1913