Garden Spinach Salad with Grilled Chicken
1 lb fresh spinach
1 small yellow zucchini sliced or chopped
1 small red onion sliced or chopped
1 cup chopped cabbage (red or green)
1 cup sliced fresh mushrooms
2-3 slices smoked bacon
4-5 Tablespoons crumbled Feta cheese
2 skinless boneless chicken breast
Brown bacon till crisp; remove from skillet and drain on a paper towel; set side
Plate the spinach and vegetables; set in the refrigerator to keep cold
Pound out chicken breast with a meat tenderizer; salt and pepper; Grill chicken at 400-425 degrees till cooked through; 5-6 minutes each side. Remove and let rest for 2-3 minutes.
The chicken breasts can be wrapped and stored in the refrigerator until ready to use
or served warm off the grill.
Crumble the bacon into bit size pieces; scatter over the plated salad; add the feta cheese; slice chicken breasts into strips and lay over the salad.
Pour your favorite dressing over and ENJOY!
I use either one of the following; Celery Seed Dressing or Farm Girl’s House Vinaigrette Salad Dressing found under Recipes on the Home page right column.
Makes 2 salads; double or triple is serving more