Spring Spinach Salad with Chicken

By á-7436

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

Preparation

Step 1

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.